182 MASSACHUSETTS AGRICULTUEE. 



order of animal) for their patients. Now, I am firmly con- 

 vinced that milk warm from the cow, or cream, better still, 

 the oil of milk, is far superior. 



Let the most confirmed dyspeptic take for supper stale 

 bread well buttered, a small piece of cheese (butter and 

 cheese made as it should be, made within twelve hours after 

 milking), a cup of new milk (instead of tea or cofi*ee), go to 

 bed, and he will sleep as sweetly as a healthy babe on its 



mother's breast. t tt r-n • 



John Hill, iJliairman. 



From the Rejwrt of the Committee. 



Cheese. — We believe the flavorins; of cheese with sage or 

 other condiments might l)e encouraged with profit to the pro- 

 ducer and be appreciated by the consumer ; but whenever the 

 curd is to be flavored, the maker should be sure that his milk 

 is in a perfect state. A soft strong cheese is only more un- 

 palatable by the presence of foreign matter. 



The factory cheeses were well "bored" by your committee, 

 and we noticed they were by some others afterwards. This 

 was a cruel wrong to the poor cheese which had sufl'ered suf- 

 ficiently by a hungry committee. We filled up the holes we 

 made ; some who followed took the whole plug. But here 

 we found such slight variation in taste and texture that we 

 were unable to fully agree. At this point we recognized not 

 far from us Hon. Oliver Warner, secretary of state, whose 

 previous acquaintance with some of the cheese brought to the 

 Worcester West show would seem to make him an umpire of 

 '■distinguished" ability, and his services were solicited and 

 cheerfully given. 



We might stop here and say that the duties of the hour 

 were gladly ended in the thankless task of awarding praise to 

 some and less merit to other specimens of the dairy product. 

 If we could tell all the good dairy-women and factory-men 

 why some of their cheese is rich and mild, elastically soft and 

 meaty, while others are spongy, salvy, sharp, strong, hard 

 or dry, we would gladly do so ; but some of the elements of 

 success and failure ought to be named in this connection with 

 reference to a product Avhich in value exceeds all other agri- 

 cultural productions in this vicinity, even if we repeat some 

 suggestions we have made elsewhere. 



