DAIRY PRODUCTS. 113 



Machine Company, at the same place, will give all needed 

 instruction on the subject. To those who do not adopt the 

 submersion or Cooley process, we would advise, in raising the 

 cream and perfecting the butter, a temperature of about forty- 

 eight degrees or fifty degrees of heat : this has been found to 

 be the best. 



The committee would also invite attention to coloring 

 butter. To give it a uniformity at all seasons of the year, 

 and render its appearance more attractive, and increase its 

 value and ready sale in market, some kind of coloring matter 

 that does not interfere with the quality of the butter seems 

 desirable and admissible. Carrots have been much used, and 

 with little or no objections. There is highly recommended 

 the preparation of Wells, Richardson, & Co., Burlington, Vt. 

 If it prove all that is accorded to it, it is worthy of a trial by 

 butter-makers for the market, as the color, as well as taste, 

 has much to do in the sale of butter. 



The statement made by Mrs. Sprague, who gained the first 

 premium for cheese, was as follows : " This cheese was made 

 from the milk of four cows, run up every night and morning, 

 when the milk is warm from the cows. Add sufficient ren- 

 net to make a curd ; whey off, then add one tablespoonful 

 of salt to a pailful of milk ; add one pint of sage-juice, and 

 press two days for sage-cheese. The cows are two Jerseys, 

 one Shorthorn and one native." 



In regard to the changes that milk undergoes in making 

 and ripening or maturing cheese, various theories have been 

 advanced. That rennet causes the separation or formation of 

 the caseine, or curd, in the milk, is well known ; but what 

 causes the fermentation of the curd necessary to constitute 

 cheese is yet an unsettled question. It is claimed, that, like 

 what is found to be yeast, there is generated an infinite num- 

 ber of infinitesimal germs of plants, called torula, the peculiar 

 action of which produces the fermentation ; and it has been 

 strongly suspected that all infectious and cutaneous diseases 

 are produced by similar causes. From what and how para- 

 sites and animalcules originate, and what their specific action, 

 is yet in obscurity. However this may be, the common 

 dependence for improvement in cheese-making must be exper- 

 ment and experience. 



May it not be that the lowest forms of vitalized matter that 



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