356 EUROPEAN AGRICULTURE. 



two nations, whose joint interests interlock each other in a vast 

 variety of forms, and may be made to fit together like the dif 

 ferent pieces of a dissected map.* 



* In conversation with one of the largest wholesale cheesemongers and pro 

 vision dealers in the country, he suggested that there were two great faults of 

 the American cheese, which somewhat prejudiced its sale in the English markets. 

 He is a person in whose character and experience entire confidence may be 

 placed. 



He was pleased to say that he had had cheeses from the United States as good 

 as any he had ever seen, and that the general character of the article was greatly 

 improved since the first importations. 



But the first fault was the softness of the rind. It often cracked, and the 

 cheese became spoiled from that circumstance. This he considered as owing to 

 the cheese being too rich ; if so, it is a fault which may be remedied. The Eng 

 lish cheeses soon acquire a great firmness ; and I have given above the opinion 

 of an English dairy-woman as to how this is effected. I think proper, however, 

 to add the directions of a most experienced and successful dairy farmer in re 

 spect to this matter. He says that the rind may be made of any desired hard 

 ness, if the cheese be taken from the press, and allowed to remain in brine, so 

 strong that it will take up no more salt, for four or five hours. There must be 

 great care, however, not to keep it too long in the brine. 



The second fault is the acridness, or peculiarly smart bitter taste often found 

 in American cheeses. He thought this might be due, in part, to some improper 

 preparation or use of the rennet, and, in part, to some kind of feed which the 

 cows found in the pastures. Both these matters are well worthy of investigation, 

 and that alone can determine. 



He was of opinion, likewise, that American cheese would sell better if it were 

 colored like the English cheese. The market for it was fast becoming most 

 extensive. 



In respect to American butter, he considered that which usually came here as 

 a most inferior article. (Much of it, I believe, is used, in the manufacturing dis 

 tricts, solely for greasing machinery.) Salt butter, or butter strongly salted, is 

 not salable in the English market; and especially the salt must not appear. I 

 cannot doubt, however, that presently some of our best June or September butter, 

 put up in lumps, would find a good market here, if, in truth, we have any to 

 export. The very best fresh butter in London market, hoAvever, does not bring 

 so high a price as I have often paid for the best article from the county of Wor 

 cester, in Boston market ; and I have frequently known the best butter to be sold 

 in Baltimore, and even in Cincinnati market, for half a dollar, a little more than 

 two shillings sterling per pound. 



I have seen in England none of the admirable spring-houses which are to be 

 found in Pennsylvania. 



