80 BOARD OF AGRICULTURE. 



a better command of the English language, and could smooth 

 these things over, but I cannot. 



Now, I want to call the attention of our milk-men here to 

 certain facts. These putrefiictive fermenters and all these 

 taints that you introduce into milk, work precisely like yeast. 

 "A little leaven leaveneth the whole lump." A little tainted 

 milk will taint a whole vat full, and your only safety is in 

 ridding your milk of odors and taints such as come in milk, 

 and in keeping out such as are introduced into it ; for it is a 

 solemn fact, that milk is carried in the spring and fall to some 

 of our cheese-factories with cow manure mixed with it, in 

 liquid form and in the lump. It comes in quantities by the 

 spoonful, by the gill, by the pint, by the gallon. It is 

 horrible. These taints do not cease their' work under the 

 manipulation of the milk at the factory, but they continue 

 their work, and the end, in butter, is rancidity, and in cheese, 

 rottenness. You can neither avoid or evade it ; for it is the 

 inevitable result from manufacturing butter and cheese from 

 tainted milk. 



An article of food so perishable as milk, should be handled 

 with the greatest care, and by the bestowment of the requisite 

 care to rid it of all impurities, taints, and odors, its value as 

 an article of food may be enhanced one hundred per cent. , 

 and its consumption increased to an equal extent. We always 

 determine the value of milk and its products by the last 

 impression left on the organs of taste. If that impression is 

 agreeable as it fades away, we always desire more of it. Our 

 desire for, or aversion to medicine is always determined by 

 the sensation created on the organs of taste ; and like milk 

 and its products, if the last impression is agreeable we desire 

 more. If on the other hand the impression made, as the 

 taste fades away, is disagreeable, we do not desire to taste it 

 again. When we find cheese leaving an impression, like that 

 cow-manure cheese I have described, a piece as big as a wal- 

 nut would supply the Boston market for a year. We limit 

 the demand for milk, for butter, for cheese, by our careless- 

 ness ; by our indifierence. We close the avenues to trade by 

 our own carelessness. If you will make cheese such as every 

 man will desire, and butter that will go below the palate with- 

 out melting, you will never overstock the market, or overdo 



