MILK FOR THE FACTORY. 37 



at all. If there is a three-inch aperture, covered with wire 

 cloth, so that the ajr can escape, that will be all that is neces- 

 sary in carrying it to the factory. If the can is not exactly 

 full, the movement of the milk will crush the globules and 

 injure the appearance or character of the milk. In riding 

 long journeys to market it is necessary to fill the can per- 

 fectly full, and then that decomposition will not take place. 



Mr. Ellsworth. Should you think that an aperture of an 

 eighth of an inch would be sufficient to enable you to carry 

 warm milk from the cow sately? 



Mr. Arnold. A hole of an eighth of an inch would not 

 do much towards airing six or seven gallons. 



Mr. Wetherell. A cheese-maker at one of the best fac- 

 tories in the Commonwealth told me that last year he had a 

 large accumulation of butter from the whey after dressing the 

 cheese, and this year he had not got enough for his own use. 

 What made the difference in the two seasons, he said he 

 did not know. 



Mr. Arnold. There was some difference in his method of 

 working, undoubtedly. There may have been a difference in 

 the food. 



Mr. Wetherell. Have you heard of any fact of that 

 kind before ? 



Mr. Arnold. No, sir, I have not heard of anything ex- 

 actly of that kind : but I know that the quality of milk 

 changes in the same locality from season to season, so that 

 the same method of working will not answer the purpose. 

 There was a very striking change produced in a certain terri-* 

 tory in Herkimer County, or rather in the edge of Oneida 

 County, in consequence of which a cheese-maker, after having 

 had excellent success for two or three years, made a very poor 

 article the next year, operating in the same way that he had 

 before. The quality of the milk was changed by the quality 

 of the food, in consequence of a change of the season. The 

 pastures were the same, essentially, as they were before. 

 That is one of the circumstances under which the food changes 

 the quality of the milk. 



Mr. Flint. You stated that you would get the whole of 

 the cream, whether the milk was set in shallow or deep pans, 

 and yet in some directions which I saw going the rounds of 



