102 Farmers^ Miscellany. [July, 



more impart to it a tendency to decomposition. Large cheese, 

 even if pressed properly, consume a long time in diying, and are 

 extremely liable to undergo decomposition in the centre; hence 

 cheese, it seems to us, are full large enough when they weigh 60 

 to 65 pounds, and for small families still better at 30 pounds. 

 They ought to stand on clean dry shelves, in an airy room, with a 

 current of dry air passing through it. Daily turning and dressing 

 is indispensable, until near the close of the season. 



We will sum up, in conclusion, with the following important 

 hints: 



1. Rooms for cheese should be cool, dry and perfectly clean: 

 temperature not over 60°. 



2. Milk to be strained immediately after milking. 



3. Milk should be set at 85° of Fah., and the less scalding of 

 curd the better; it will affect the rich part, the butter or cream, 

 and make the cheese puffy, or else too hard and tough. 



4. Cows should never be driven home by dogs for milking, or 

 they should not be worried and run by dogs or unnaly boys: they 

 should be milked as soon as possible after they are yarded. 



5. Cows should not be fed upon rank grass; fine herbage or 

 coarse herbage will do, so far as the flavor of cheese is concerned. 

 Hilly pastures, with running water, are better than meadows for 

 the dairy; and much as farmers hate the white daisy of such pas- 

 tures, it is good for cheese, as we know from observation and the 

 experience of our early days. 



6. Let not the dairyman be very anxious about Durham cows. 

 Our native breed will make as much cheese, and as good as the 

 Durhams taken together. Good cheese does not depend at all 

 upon the breed. 



The law of obligation is a necessary constituent of our moral 

 nature. Its existence is proved by the inward impulses, perhaps 

 by conscience: it is supported by the kind feelings of benevo- 

 lence. It has a reflex operation — we feel that others have 

 claims. 



