28 BOARD OF AGRICULTURE. 



Mr. Ellsworth. I would like to ask what was the char- 

 acter of the cheese made without rennet? 



Mr. Arnold. It was as palatable as other cheese, but 

 what the results were on health I have never learned. 



Mr. Ellsworth. My experience has been that it is hard, 

 dry and unpalatable. I have seen cheese made in that way 

 when the milk was sour. 



Mr. Arnold. That is another thing. This milk that I 

 mentioned as coagulating during the night was sweet, not 

 sour. The coagulation that I spoke of, being the result of 

 the ferment contained in the milk when it came from the cow, 

 is not the souring coagulation ; it is perfectly sweet. 



Question. Can as much butter be obtained from milk 

 that is heated ? 



Mr. Arnold. In all the exact experiments which have 

 come to my knowledge heated milk has produced a little more 

 butter than milk not heated, other circumstances being equal. 



Question. The question I asked was, if as much butter 

 could be made from milk as by letting it stand and cool before 

 it is heated? 



Mr. Arnold. It will make no difference whether it is 

 heated before or after it is cooled, if done while sweet. 



Question. Is the quality of butter affected by the tem- 

 perature at which the cow is kept before the milk is drawn in 

 the winter? 



Mr. Arnold. Yes, sir ; if you raise the temperature above 

 or below the natural one, it raises the quality of the milk. 

 A cow wants such a stable as will keep her as nearly in her 

 normal condition as possible. 



Question. Does it affect the quantity and quality both? 



Mr. Arnold. It affects both, and affects the churning very 

 materially. 



Question. Have you ever seen any effects upon the udder 

 from feeding shorts? Is it likely to produce garget? 



Mr. Arnold. No, sir, I have not ; but I have seen garget 

 produced by feeding corn-meal. I do not know but it could 

 be produced by feeding shorts, but I have never seen anything 

 of the kind. Any stimulating grain is quite liable to produce 

 garget, especially in the early stages of the cow's milking. 

 After she has been milked a long while, and her milk begins 



