78 BOARD OF AGRICULTURE. 



"Oh, says I, "I don't eat cheese; let me alone. It is time 

 for mo to go." "No," said he, "tell us; you have got to 

 tell us," and they all insisted that I should give my opinion. 

 Well, I told them if they were anxious to have my opinion, 

 it was simply this, that the man who made that cheese didn't 

 put quite milk enough with his cow manure to make good 

 cheese. That is one class of taints that will find the cheese- 

 factory. 



Now, I want these factory-men to go with me, hop on a 

 milk-wagon, and go to the cheese-factory. The first thing we 

 will do when we get there will be to look and see if there is 

 any yellow matter appearing in the seams and corners of the 

 vats. If there are none, all right, we will think that the dairy- 

 maid is a pretty good washer of dishes. We will clap our 

 nose to the conductor that conducts the milk from the cans 

 into the vat, and if there is no bad smell there, we will give 

 it up and say that the whole establishment is conducted upon 

 the rules of absolute neatness. If any of you have a close 

 conductor all the way, and it does not smell worse than that 

 cheese in hot weather, why, I will give you this tin case and 

 put that silver hydrometer in with it. If you have close con- 

 ductors, just go to your tinman, and have him cut out a slice 

 right on top, and then you can clean them. If all the dishes 

 Kave been kept scrupulously clean and neat, I will give the 

 dairy-maid, or the one who washes the dishes, credit for it. 

 But let us look down under the floor. There is the secret of 

 a great deal of the trouble that factory-men experience. 

 There are cheese-factories located in New York that never 

 will be able to make another pound of first-class cheese until 

 they move the factory from over the bed of filth and rotten- 

 ness that has accumulated there, or remove the bed of filth 

 and rottenness from under the factory. I have shown by the 

 operation of that specimen of milk. No. 3, how ready milk is 

 to absorb taints and odors. I do not care how much skill the 

 manufacturer has, or how good your milk is when it comes to 

 the factory, unless the establishment is free from putrefactive 

 taints under the floor, these taints will rise by millions and hy 

 the hundreds of millions in a night, and they will take 

 possession of your milk, and while the careful, anxious, 

 vigilant cheese-maker is asleep, the work is done, the milk is 



