QO BRITISH DAIRYING. 



the summer ; and, indeed, even in winter there is little to guard 

 against, providing the milk does not freeze. Short of freezing, 

 in fact, the milk does not become too cold for cream-raising ; 

 for in the Swartz system, which, as long since as some twenty 

 years or more, attained extraordinary popularity in Germany 

 and Denmark, the bath in which the deep cans containing milk 

 are placed is kept near freezing-point by numerous pieces of 

 ice that float in the water. But the cream which has been 

 obtained from the milk requires to be kept at a temperature of 

 55 to 60, in order that it may undergo the chemical modi- 

 fication which is well understood to be very useful not only 

 to the churning which follows but to the flavour of the butter 

 as well. 



Temperature is scarcely less important in reference to milk 

 used in cheese-making, but so low a degree is not desired. 

 Milk, indeed, whether made into cheese or into butter, requires 

 what I may term scientific treatment ; that is, intelligent treat- 

 ment, based on perfected experience. The word science, 

 indeed, as applied to dairying or anything else, means practice 

 perfected by study and experiment ; and it is on this ground 

 that we speak of modern dairying as scientific dairying. Experi- 

 ence has taught us that milk kept through the night for cheese- 

 making the following morning must not in cold weather be 

 allowed to become really cold ; a temperature of 60 to 65 

 has been found to be about what is needed to prepare the 

 milk for cheese-making. If it be allowed to fall to 40 or 45, 

 as it easily may in times of frost, the cheese made from it 

 does not appear to mellow properly in the ripening process. 

 Indeed, if it becomes too cold during the night it has need to 

 be kept for a few hours at a much higher temperature in order 

 to bring it round again in condition. 



In the year 1880 I spent some days in the cheese-making 

 districts of Canada, chiefly in the neighbourhood of Ingersoll, 

 in Western Ontario. I had the privilege of inspecting several 

 of the cheese factories that were under the control of Mr. 

 Ballantine, the " cheese king " of Canada, who is now the 

 Speaker of the Provincial Parliament of Ontario, which meets 



