nor should lie be compelled to rely on his judgment 

 formed in the haste of receiving the milk. A tricky man 

 may juggle a bad mess of milk on to the best expert. 

 How can the cheese maker tell whether the milk is from 

 a garget ty udder, or the first milk after calving both of 

 which may develop in a very offensive way when the 

 milk is heated up? So the milk may be so nearly tainted 

 or so nearly sour that it will not stand the process of 

 heating up and cooking. The law ought to be very se- 

 vere on the man who delivers bad milk at a factory, or 

 sell- it to anyone. - The factory in an who pays the price 

 of good milk for sour or tainted milk is certainly very 

 short-sighted, and cannot long maintain the respect of 

 the man who sells it to him, nor sustain himself pecuni- 

 arily. The man who pays cash for milk has the right, 

 above all others, to demand that the milk shall be sweet 

 and wholesome. This is one point that should be insist- 

 ed upon the delivery of good milk in good condition. 



HEATING. 



After the milk is all in, or the requisite amount is in 

 the vat, the heat may at once be started and raised to 

 some point between 80 and 80 degrees. If we set below 

 this, the rennet works too slow; if we set above, it is 

 thought to work too fast so custom has fixed upon this 

 range of temperature for setting, and there appears to be 

 no valid objection to it. But while the temperature of 

 the milk is being raised, and before, it should receive 

 frequent stirrings to keep the cream from rising, and 

 thus becoming partially or wholly wasted. The rennet 



