THE DAIRY. ae g20 
warrant their retention. Mr. Williams’s own experience in raising 
Short-horn grades—a favorite stock with New York dairymen—has been 
scarcely more favorable, and has involved much loss. This want of 
success he attributes to the tendency of the Short-horn to beef. Not- 
withstanding the preference given by many to animals of this stock on 
account of the ease with which they are fattened when declining in 
milk, he is of the opinion that this advantage is more than counter- 
balanced by inferiority in yield during their milking period, when com- 
pared with Ayrshires, of which latter it is said that four in five of their 
heifers will prove profitable milkers. 
CHEESE MANUFACTURE IN THE SOUTH. 
In the report for 1869, page 356, some new facts were presented rela- 
tive to cheese manufacture ihn the mountainous sections of North Caro- 
lina. Atthe State Fair, held at Raleigh, North Carolina, in October, 
1870, Mr. William 8S. Cornell, of the Elk Mountain Factory, in calling 
attention to the great inducements which these sections offer to dairy 
enterprise, stated that they produce all the valuable grasses in luxuriant 
growth, are favored with an abundance of cool water, and, at elevations 
of 3,000 feet or more, possess a climate unsurpassed on the continent. 
At these altitudes, cows are not tormented in the warm season by flies; 
the night air is so cool and the water of so good quality that no ice ° 
is required to keep the evening’s milk until morning; and the tempera- 
ture of the day is sufficientiy low to enable the manufacturer to work 
his cheese as slowly as he desires. Mr. Cornell states that while blue- 
grass and white clover make good milk, he has found, by experiment, 
that orchard grass will produce much more cheese than any other vari- 
ety with which he is acquainted, and he therefore strongly recommends 
seeding pastures with this grass. 
The following is the method of manufacturing cheese at the Elk 
Mountain Factory: When the milk is received at night it is placed in 
the vat, the agitator is put in motion, and water sufliciently cool to 
bring the milk to a temperature of 62°, or less, is kept running about it 
all night. When the milk of the following morning is added, the whole 
ig again agitated a short time, to dissipate the animal odor; it then re- 
ceives a supply of coloring matter, is heated to 82°, and is treated with 
rennet in sufficient quantity to induce signs of coagulation in fifteen 
minutes, the surface being kept slightly agitated until about the time 
of thickening. As soon as any whey makes its appearance around the 
edge of the vat, the curd is cut with great care to avoid’ bruising, and 
after it has settled sufficiently for the whey to cover it, it is heated 
slowly to a temperature of 83° or 90°. It is then cut again very fine, 
and heated to a temperature of 98° or 100°, at which it is kept until 
sufficiently cooked. This may be determined by tightly pressing a 
handful of the curd and suddenly opening the hand, when, if thoroughly 
cooked, it falls apart. The curd is then gradually cooled, until it be- 
comes sufficiently acid, when it receives one pound of salt to every forty 
pounds of curd; is put in hoops and pressed for several hours; then 
bandaged and again pressed for several hours. The cheese is then ear- - 
ried to the dry-house, where it is immediately oiled with whey butter, 
and left to ripen. 
In a statement of later date, Mr. Cornell says that the factories of 
his neighborhood make a cheese of different quality from the New York 
manufacture, which is too mild for the Carolina trade. bringing 5 cents 
less per pound than the product of the home factories. The latter have 
been laboring under the disadvantage of a poor milking stock, and to 
