360 REAPING THE ADVANTAGE. 



custom with many. This is too valuable to waste, 

 and it is my opinion that you can use it to far greater 

 profit than to allow it to be fed to swine. There can 

 be no question, I think, that cheese-making should be 

 carried on at the same time with the making of butter. 

 in small and medium-sized dairies. You have seen, 

 in Chapter XL, that some of the best cheese of Hol- 

 land is made of sweet skim-milk. The reputation of 

 Parmesan — a skim-milk cheese of Italy, page 266 — is 

 world-wide, and it commands a high price and ready 

 sale. The mode of making these varieties has been 

 described in detail in the ninth and eleventh chapters ; 

 and you can imitate them, or, perhaps, improve upon 

 them, and thus turn the skim-milk to a very profitable 

 account, if it is sweet and good. You will find, if you 

 adopt this system, that your butter will be improved, and 

 that, without any great amount of extra labor, you will 

 make a large quantity of very good cheese, and thus 

 add largely to the profit of your establishment, and to 

 the comfort and prosperity of your family. 



But, if you devote all your attention to the making 

 of cheese, whether it is to be sold green, or as soon as 

 ripe, or packed for exportation, I need not say that 

 the same neatness is required as in the making of but- 

 ter. You will find many suggestions in the preceding 

 pages on the mode of preparation and packing, which 

 I trust will prove to be valuable and applicable to 

 your circumstances. There is a general complaint 

 among the dealers in cheese that it is difficult to get a 

 superior article. This state of things ought not to ex- 

 ist. I hope the time is not far distant when a more 

 general attention will be paid to the details of manu- 

 facture, and let me remind you that those who take the 

 first steps in improvement will reap the greatest advan- 

 tages. 



