1 42 AGRICULTURE 





as possible to have all the cows calving in the 

 spring, so as to obtain the largest supply of 

 milk during the summer months. Milk 

 selling is carried on through the winter. 

 The returns from such a system as this 

 cheesemaking and milk selling would be, per 

 cow, somewhat as follows : 



4 J cwts. cheese @ 588. per cwt. 13 i o 



200 gals, milk @ yd. per gall. 5 16 8 



(out of cheesemaking season) 



Value of whey . . . i o o 



Total value . 19 17 8 



The To a large extent the success of cheese- 



Acidimeter i i j i r - T 



making depends upon the amount or acidity 

 which is developed in the milk, whey and 

 curd, at different stages of the manufacture. 

 To ascertain this correctly, the acidimeter 

 has been introduced by Professor Lloyd. It 

 is specially intended to overcome the natural 

 inaptitude which so many cheesemakers un- 



