34 BOAED OF AGRICULTURE. 



tive proportion of the constituents of milk. But this point 

 is not settled. 



Mr. Fowler. In various parts of the Southern States, 

 particularly, I have found the custom to prevail of preserving 

 butter by either exposing it to the sun, and partially melting 

 the surface of the butter in the vessel in which it is contained, 

 and then keeping it in a cool place, or exposing it in the 

 warmest place in the house, and keeping it until just before it 

 was used in a semi-melted condition. Are we to understand 

 that those people finally used oleo-margarine, and not butter? 

 Mr. Arnold. I should think so ; yes, sir. 

 Mr. Flint. You remarked that in examining the globules 

 of milk, you had found a large globule containing several 

 smaller ones. I would like to ask you if you are sure that 

 it was not a pus-cell, instead of a globule ? 



Mr. Arnold. Perfectly sure. There were a number of 

 large globules in the first sample of milk I ever examined 

 with a microscope, and it happened that one of them got 

 broken so that it laid bare perhaps ten or fifteen of those 

 globules. They were entirely distinct. I could not be mis- 

 taken. I have found globules corresponding in size in other 

 milk, but I have never had an opportunity to see one of them 

 scaled so that I could see the inside of it, and yet not broken 

 so that the smaller globules would come apart. 



Question. You stated that you had been successful in 

 making both butter and cheese at the factory. What have 

 been the difficulties, if any? 



Mr. Arnold. That covers more ground than I can answer 

 to-night. 



Question. Well, what were the more obvious difficulties? 

 Mr. Arnold. The first thing I met with was the animal 

 odor. The next thing I met with was, I did not know the 

 action of rennet. When I had learned what the action of 

 rennet was, and when I had learned what animal odor was, 

 I was enabled to control all the operations as far as cheese- 

 making was concerned, and in fact, most of the operations 

 connected with butter-making, because I learned in that 

 factory that the ferments which caused the changes in butter 

 and cheese were hurried by the volatile part of the fatty 

 matter contained in the milk. 



