84 BOAED OF AGRICULTUEE. 



somewhere the people have veiy little knowledge of the 

 proper way to take care of it. And then again, it is many 

 times sent to the ftictory in just the condition in which Mr. 

 Lewis has described his second sample to have been. I have 

 found that to be true, not only with regard to milk sent to the 

 factory, but also with regard to milk sent to market. Some- 

 times, ftirmers are a little behind in getting their milk ready, 

 and instead of the milk having a proper time to cool, it is 

 stopped up tight and goes to the factory or to market in that 

 condition. I have found that if there was any trouble with 

 milk sent to market, if it soured, as it will sometimes, the 

 difficulty was with the night's milk and not with the morning's 

 milk. The milk being sent only once in twenty-four hours, 

 and that at night, if the night's milk was carried to market 

 the same night, there was more difficulty than with the morn- 

 ing's milk, although it was twelve hours older. The reason 

 was this : that the milk did not have time to get properly 

 cooled before it was stopped up tight and kept in that condi- 

 tion until it reached Boston market. I think, therefore, that 

 all interested in our factories, and all interested in the business 

 of sending milk to market, should be sure that the animal 

 heat i% expelled from the milk as soon as possible after it is 

 drawn from the cow, and then, if everything is in perfect 

 order at the cheese-factory, and proper care exercised there, 

 we shall have a high grade of cheese, and that cheese will go 

 into the market and sell upon its merits, and not because it is 

 cheese. I must say, so far as the ftictory with which I am 

 connected is concerned, that we have been successful in the 

 past, in most cases, with our cheese. I do not mean to say, 

 however, that we may not reach a much higher standard. 



I wish to say a word with regard to the lactometer. It 

 has seemed to me that that was a very sure test of milk, 

 from the fact, that if we take milk that we know to be pure, 

 and it is so represented by that instrument, and then put in 

 fifty per cent, of water, the lactometer will indicate fifty per 

 cent, of water ; if we put in twenty-five per cent, of water, 

 it will indicate twenty-five per cent. ; and if we put in ten 

 per cent, of water, it will indicate ten per cent. If it does 

 not tell the truth absolutely, I believe it has done a vast 

 amount of good, because individuals bringing milk to the 



