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of cheese. During' the next twenty-five days, from August 15 to Sep- 

 tember 9, the tu'^erage daily yield of milk per cow is reduced 20 per cent., 

 amounting to -i liters, or 1.0507 gallons. The daily cheese-product falls 

 in the same proportion, amounting to 90.0080 kilograms, or about 198| 

 pounds. The total product of the period is 20,000 liters, or 5,285 gallons, 

 yielding 2,250 kilograms, or 5,9G0 pounds of cheese. During the closing 

 ])eriod of thirty -four days, from September 9 to October 13, the daily 

 average yield of milk per cow is stated at 2.6 liters, or 3.8 quarts. The 

 daily cheese-product of the herd is 59.02 kilograms, or 130.12 pounds. 

 The total product of the closing period is 17,680 liters, or nearly 4,660 gal- 

 lons, yielding 2,007 kilograms, or 4,424 pounds of cheese. 



The total yield of milk for the season of one hundred and forty days 

 amounts to 118,680 litres or 31,353 gallons, averaging 847 liters or nearly 

 224 gallons per day. The total cheese-product was 13,450 kilograms, 

 29,754 pounds, averaging daily 96.07 kilograms or 212.52 pounds. 



The established price of cheese is 1.20 francs per kilogram, or nearly 

 11 cents per pound. The total receipts of a season are stated at 16,165 

 francs, from which deducting 4,640 francs for the use of cows belonging 

 to other proprietors, and about 7,000 francs for the total expense of the 

 estate, there remains a profit of 4,525 francs from the cheese industry 

 alone. The sale of animals, especially hogs, fattened upou the refuse 

 milk and whey, raises the average annual profit of this enterprise to 

 about 12,000 francs, or $2,400. The amount of whey left from cheese- 

 manufacture is sufficient to fatten not only the hogs raised upon the es- 

 tate, but also about 24 hogs belonging to neighboring proprietors, who 

 pay about 25 francs per head from June 1 to October 13. Each day's 

 residuum of whey is placed in vats, and kept for four to eight days, in 

 order to allow the butt-er which it holds in solution to come to the sur- 

 face. This butter is gathered and used for cooking; it is also placed 

 upon the tables of the workmen. It is of course not remarkably pala- 

 table, as it contracts a certain sourness of taste in the acid whey, which has 

 also dissolved a portion of its substance. The whey is, on the whole, a 

 good diet for hogs, though as the weathej" becomes warm it acquires a 

 strong odor from partial decomposition. The hogs devour it greedily. 

 At first its effect is cathartic, but this is only temporary. The growth of 

 the animals in size, fiesh, and fat is normal, producing excellent meat. 



The two buildings, denominated by courtesy cheese factories, (bnrons 

 or chalets,) are very simple structures, with earthen floors and surmounted 

 by lofts which serve as dormitories for the workmen. The main story 

 is divided into a large room furnished with implements for making 

 cheese and a cellar for storing it. The utmost cleanliness and thorough 

 ventilation are strictly enforced in every portion of the building. All 

 the utensils are daily scalded, washed, and dried, and the last trace of 

 acidity is removed before they are again used. Even a fine lady would 

 find no need of her vinaigrette to ward off any disagreeable odors. 

 The workmen are jolly, robust peasants, from twenty to thirty years of 

 age, who in all respects meet the writer's ideal, except in Jcneading the 

 curds with their knees , a practice which he justly reprobates on the score 

 of decency. 



The cows are milked daily, at 4 o'clock a. m. and at 3 o'clock p. 

 m. Three or four men milk 100 cows with a remarkable promptness 

 and address. The animals are brought near the inclosure and treated 

 >to a handful of salt, when the calves are allowed to draw the udders for 

 a few seconds; these are then drawn back a little and the milking is 

 rapidly completed. Without these precautious the cows would refuse 

 to yield their milk ; greater care is necessary in hot weather than ia 



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