568 HANDY-BOOK OF HUSBANDRY. 



' and rancid, that it was scarcely fit to use on the wheels of a 

 ' carriage. 



" If you adopt the course which I have recommended in regard 

 ' to skimming, you will have a large quantity of-sweet skimmed- 

 ' milk, far better than it would be if allowed to stand thirty-six or 

 ' forty-eight hours, as is the custom with many. This is too 

 ' valuable to waste, and it is my opinion that you can use it to far 

 ' greater profit than to allow it to be fed to swine. There can be 

 'no question, I think, that cheese-making should be carried on at 

 'the same time with the making of butter, in small and medium 

 ' sized dairies. Some of the best cheese of Holland is made of 

 ' sweet skim-milk. The reputation of Parmesan — a skim-milk 

 ' cheese of Italy — is world-wide, and it commands a high price 

 ' and ready sale. By cheese-making you can turn the skim-milk 

 ' to a very profitable account, if it is sweet and good. You will 

 ' find, if you adopt this system, that your butter will be improved, 

 ' and that, without any great amount of extra labor, you will 

 ' make a large quantity of very good cheese, and thus add largely 

 ' to the profit of your establishment, and to the comfort and pros- 

 ' perity of your family. 



" But, if you devote all your attention to the making of cheese, 

 ' whether it is to be sold green, or as soon as ripe, or packed for 

 ' exportation, I need not say that the same neatness is required as 

 ' in the making of butter. You will find many suggestions in 

 ' the preceeding pages which I trust will prove to be valuable 

 'and applicable to your circumstances. There is a general com- 

 ' plaint among the dealers in cheese that it is difficult to get a 

 'superior article. This state of things ought not to exist. I 

 ' hope the time is not far distant when a more general attention 

 ' will be paid to the details of manufacture, and let me remind 

 'you that those who take the first steps in improvement will reap 

 ' the greatest advantages." 



