THE DAIRY. 91 



in the beautiful town of Toronto. Mr. Ballantine told me he 

 had trouble with the cheese of autumn not ripening properly, 

 until he adopted the practice of warming the evening's milk 

 each morning up to about 84 Fahr., and letting it stand for a 

 few hours to mellow and ripen. This evening's milk became 

 very cold during the chilly autumn nights, and needed warmth 

 to restore it to condition meet for cheese-making. Subse- 

 quently to the adoption of the mellowing process the autumn 

 cheese ripened almost as favourably and quickly as the summer 

 cheese, and was greatly improved in character. 



The vintner manages his wine and the brewer his beer with 

 untiring care and attention, yet neither the one nor the other is 

 so complex as milk, and neither requires more skill and judg- 

 ment in order to lead to success. But in this our time there 

 has been a great awakening of interest in dairy matters and the 

 management of milk. The whole question is understood now 

 as it never has been before. A great number of persons are 

 engaged in imparting to the people the knowledge which has 

 been defined by men who have studied and experimented for 

 years, and there is every reason to hope that the improvement 

 in dairy practice so far achieved and apparent will extend and 

 expand in all directions., 



