82 BOARD OF AGRICULTURE. 



while you cool it, the better, and the more rapidly the gases 

 and odors contained in the milk will escape if you stir it, and 

 they escape more rapidly at a high than a low temperature. 



Question. How low should the temperature of milk be to 

 sell? 



Mr. Lewis. If you get it down to sixty degrees and keep 

 it there, it is low enough. 



Question. What is your experience in regard to keeping 

 milk in shallow or deep vessels, for the manufacture of butter. 



Mr. Lewis. You get the best cream and malvc the best 

 butter from deep setting, but the cream will rise in less time 

 through a shallow mess than it will through a deep mess. 



Mr. HuBBAED. Which will give the most cream? 



Mr. Lewis. I have not been able to settle that. I have 

 been trying the experiment, and it is so nearly equally 

 balanced, that it wants a good deal of explanation. It varies 

 according to the temperature and the atmospheric influences. 

 I would say that I think milk set deep, if you can control the 

 temperature, will produce the best results. If you cool milk 

 suddenly, you do not free it from the animal odor. There is 

 the danger of cooling it without exposing it to the atmosphere. 



The Chairman. The question is now open to any one who 

 may have anything to say upon this important subject, — a 

 subject of a great deal more importance than I was aware of 

 before the gentleman had gone so thoroughly into it. I await 

 your pleasure. We shall be happy to hear from any gentle- 

 man in the audience in continuation of the discussion of this 

 subject. My friend Hubbard here knows all about it. He is 

 a cheese-factory man, and he knows whether he is guilty or 

 not. 



Mr. Hubbard, of Brimfield. I do, not know that I have 

 ever been charored with one kind of adulteration that has been 

 spoken of; as to the other, I can't say. I know this, that 

 there is a difference in cheese ; and I know further, that a 

 very small quantity of milk that has been aflected in the way 

 of which Mr. Lewis speaks will affect a whole vat of milk. 

 I recollect that in the factory with which I am connected, in 

 the early part of the season, there Avere one or two days when 

 cheese was manufactured and sent to market which I think 

 must have been in the condition that the gentleman has spoken 



