(>() HINTS ON DAIRYING. 



tions as will make him what he appears. See that the 

 weighing can is properly balanced, that the scales are 

 true, and that the weights are correct. An honest man 

 will bear watching, and it is absolutely necessary to 

 watch a rogue. Where the milk is sold to tin 1 factory, 

 of course all interest in the matter with the patron ends 

 when he gets his milk correctly weighed and his money 

 for it. Where the pro rnt<i system is carried out, this 

 interest extends to the weighing of the cheese, its mar- 

 keting and the division of the proceeds. 



KEEPING MILK. 



When the milk is in the cheese vat, it should be 

 stirred and aired at night until the temperature is down 

 to 70 degrees, if it is to stand quiet; if an agitator is 

 used, which is preferable, no further attention need be 

 paid to the milk but to see that the supply of cold water 

 is ample and continuous. As to mixing the morning's 

 with the night's milk, it appears to be preferable to 

 working up the two milk ings separately. 



