THE DAIRY. 401 



of such consistence tliat the whole may be lifted off with the 

 finger and thumb. It is, however, more cftectually removed by 

 gently raising the plate of perforated zinc from the bottom, by 

 the ringed handles, by which means the whole of the cream is 

 lifted ofif in a sheet, without remixing any part with the milk 

 below. With this apparatus I have instituted a series of ex- 

 periments, and as a mean of twelve successive ones, I obtained 

 the following results : four gallons of milk, treated as above, 

 produced, in twenty-four hours, four and one-half pints of clotted 

 cream, which, after churning only fifteen minutes, gave forty 

 ounces of butter ; four gallons of milk, treated in the common 

 mode in earthen-ware pans, and standing forty-eight hours, pro- 

 duced four pints of cream, which, after churning nineteen 

 minutes, gave thirty-six ounces of butter. The increase in 

 the quantity of cream, therefore, is twelve and one-half per 

 cent., and of butter upwards of eleven per cent. The experi- 

 mental farmer will instantly perceive the advantages accruing 

 from its adoption, and probably his attention to the subject may 

 produce greater results. I shall feel richly rewarded if, by 

 exciting an interest on the subject, I can produce any, the 

 slightest improvement, in the quality or mode of producing an 

 article which may properly be deemed one of the necessaries 



of life." 



L. Wetherell, Chairman. 



Report of the Committee on Cheese. 



That your committee might be better qualified to discharge 

 the duty assigned them, they were led to a brief examination 

 of the article of cheese. 



1. Etymologically. They found the occurrence of the word 

 " cheese," in at least eleven diflFerent languages. They found, 

 moreover, that the primary signification of the term is to curdle 

 or congeal, from collecting, drawing, or driving. Cheese,, 

 therefore, is the more thick or coagulable part of milk, called 

 curd, separated from the more thin or watery part, called whey, 

 by a process of which the sequel will speak, and pressed into a 

 hoop or mould. 



2. We looked into the subject, historically. And we found 

 that cheese is "nothing new under the sunj" that it has a his- 



51* 



