No. 10. 



Cheese Dairies. 



315 



yields the greatest quantity of butter in those 

 months, with the least cheese; and therefore, 

 no general average can be made with such 

 accuracy as to merit confidence. The same 

 remark will apply with even greater force 

 to the produce of butter and cheese; for, be- 

 sides these circumstances, cows even of the 

 same breed yield a different amount from 

 equal quantities of milk. Generally speak- 

 ing, a fair annual product of either from each 

 cow in good condition, may be considered as 

 about 160 to 180 lbs. of butter of superior 

 quality, and 350 to 400 lbs. of whole milk 

 cheese, with a small quantity of whey but- 

 ter." 



"On proper attention to ihe conslruction 

 of the dairy house, materially depends the 

 perfect manufacture of cheese and butter, 

 and nothing should be spared in rendering it 

 as complete in accommodation as the nature 

 and size of the farm will admit. The apart- 

 ments which are peculiarly appropriate to 

 dairy husbandry are, one for milk, another 

 for scalding, pressing and salting cheese, and 

 a third for the implements, and a store room, 

 in cheese dairies, which may be placed un- 

 der the roof. The building should be apart, 

 — though convenient tn the farm-yard, — from 

 any immediate contact with the odor of the 

 farm-yard, or other impurity, as well as from 

 any pond of stagnant water, as nothing more 

 readily acquires an unpleasant taste or smell 

 than milk or cream. The site should be such 

 as to be as little as possible affected by ex- 

 tremes of heat or cold, as a uniform temper- 

 ature is all-important. The floors should be 

 raised a few inches above the level of the 

 outer ground, with slanting gutters to carry 

 off the water used in washing, which is fre- 

 quently done, both for cleanliness and cool- 

 ness. On this, it should be observed, that 

 every particle of milk that happens to be 

 spilled on the floor should be carefully wash- 

 ed off) or its sourness will impart an unplea- 

 sant odor, which will infect the entire house; 

 and it is extremely material that the build- 

 ing should be kept as dry as possible, as 

 damp is also higlily prejudicial to the opera- 

 tions of the dairy. 



"The utensils of the dairy are familiar to 

 all engaged in the business. The tbrm of 

 these utensils is matter of secondary import- 

 ance, in comparison with that of extreme 

 cleanliness, which is the chief requisite in 

 all the operations of the dairy; and those 

 vessels which can be the most easily cleansed, 

 are the best to be employed. The dairy maid 

 should be a careful, cleanly person, and the 

 floor of the dairy should be kept dry, for wa- 

 ter thrown down in hot weather will assur- 

 edly rise again in steam, and affect the milk 

 with its humidity. The vessels used for 



holding the milk, and all the dairy utensils, 

 after being first washed thoroughly clean, 

 should then be rinsed a first and second time 

 with sweet milk: "a cruet, washed ever so 

 clean with water, will cause vinegar to be- 

 come dreggy, but if rinsed with a little of 

 the same, will always appear limpid and 

 clear." 



" The main point is the superintendence 

 of the dairy ; for unless that can be confided 

 to the mistress of the family, and she be in 

 every respect competent to conduct it with 

 judgment, regularity, and that persevering 

 industry which is actuated by motives of self 

 interest, it will be only rarely found to afford 

 any material profit. The making of butter 

 and of cheese are also essentially different; 

 for although every dairywoman ought to be 

 well acquainted with the former, yet, ex- 

 cepting in the United Kingdom and in Hol- 

 land, no two districts in any other part of 

 Europe manufacture cheese of a similar fla- 

 vor. This extraordinary difference has been 

 attributed to the nature of the pasture on 

 which the cows are fed ; and this, doubtless, 

 must have some effect, for experiments have 

 been made by experienced persons brought 

 from places where they have regularly lived, 

 and well acquainted with the mode of mak- 

 ing the peculiar quality there known, and 

 yet when moved to another spot, they have 

 not succeeded." 



Milk. — "The chief component parts of 

 milk are those, which, when separated, are 

 known as forming butter and cheese; the 

 residue of which is called whey. These are 

 distinguished by scientific persons as the bu- 

 tyraceoiis, or oily substance producing cream, 

 of which butter is composed ; the caseous 

 matter of which cheese is formed, and scrum 

 or whey: 



Cream forming 4. 



Cheese, 3.5 ' do. ^ of 100. 



Wey, 92. 



This can only convey a general idea of 

 the component parts, for they must necessa- 

 rily vary according to the quality of the 

 milk. 



The analysis of skimmed cows' milk is 

 stated by chemists to be: 

 Water, 918.75 parts,' 



Cheese with a trace 



of butter. 

 Sugar of milk. 



Muriate of potash, 1.70 do. yoflOOO 



Phosphate of potash, 

 I,actic acid with acetate 



of potash 

 Earthy phosphates, 0.30 do. J 



" Ins^truments have been invented, called 

 lactometers, for ascertaining the richness of 



4.5 parts, ^ 

 3.5 do. \ 

 )2. do. > 



