404 REPORT OF THE BUKEAU OF ANIMAL INDUSTRY. 



One important action of salt is to dry the curd and cheese, and thus retard the 

 curing. 



All cheese should be turned in the hoops in the morning to give finish to the 

 shape and body. 



No cheese should be taken to the curing-room till the shape is true and the edges 

 well made. 



The cheese should be turned on the shelves once a day till at least three weeks 

 old. 



The curing is effected by fermentation, while heat up to 70 F. makes a favorable 

 condition, and cold under 60 F. an unfavorable condition for its operation. 



A temperature of from 70 to 75 F. should be maintained for curing spring 

 cheese, while 65 to 70 F. is the best range of temperature for the curing of sum- 

 mer and fall cheese. 



DAIRYMEN'S ASSOCIATION AND DAIRY EDUCATION. 



The education of the farmer and dairyman in the better dairy 

 practices has been very largely brought about by the influence of the 

 dairymen's associations. The pioneer and parent of these was the 

 American Dairymen's Association. It was established in 1864, soon 

 after associated cheese making had been found to be successful. At 

 the first meeting there were representatives from sixty-nine cheese 

 factories present. At the next meeting the attendance was largely 

 increased, and for several years there was a steady growth, the inter- 

 est and attendance finally becoming truly national in character. 

 Some of the best of our dairy literature is found in the published 

 reports ajid proceedings of this association. As offsprings of the 

 American Dairymen's Association various State associations sprang 

 up, and being more local in character gradually supplanted the par- 

 ent association, and it was finally disbanded in 1882. The State asso- 

 ciations continue to prosecute the work with vigor, and in their re- 

 ports and conventions are building up a literature not second to that 

 of the parent society. There are now flourishing organizations in 

 the States of New Hampshire, Vermont, New York, Pennsylvania, 

 Michigan, Illinois, Wisconsin, Iowa, and Nebraska. 



There are no schools especially established to give instruction or 

 practice in the various operations of dairy industry, though a move- 

 ment is now on foot in New York looking to the establishment of 

 such schools. Several of the State agricultural colleges founded on 

 the land-grant act of 1862 give special attention to this important 

 branch of agricultural industry. This is especially true, of Cornell 

 University, at Ithaca, N. Y. , the University of Wisconsin, at Madi- 

 son, Wis., and the State Agricultural College at Starkville, Miss. 



Last but not least of the means of dairy instruction is the system 

 of farmers' institutes now established in many of the States. Under 

 this system trained lecturers are sent at State expense to attend 

 meetings of the farmers and instruct them orally and by illustration 

 in all the practices of improved agriculture. 



These meetings have been the means in the last few years of dis- 

 seminating many new ideas and practices with much resultant good 

 to the farmer and dairymen ; and/ these farmers' institutes have been 

 best attended, and have done the most good in the States where 

 dairying is a leading industry. 



