90 BOARD OF AGRICULTURE. 



cans of milk ; take a seventh can and set it in a place where 

 the air will blow briskly ; raise np one of the other cans, and 

 pour that milk slowly from this can into that. By doing 

 that, all that milk is aired, the air is carried into the milk ; it 

 is aerated to a certain extent. Then we requested them to 

 take their morning's milk (they carry it only once a day) and 

 take the same course with that. This experiment was followed 

 for a certain length of time. That milk, carried in at night 

 from four dairies, making about 1,800 pounds in a day, was 

 taken to the manufactory, placed in the long vat, and 

 skimmed in the morning, and the cheeses were made up 

 separately and kept in the ordinary way. The result was 

 this : that an equal quantity of cheese was produced from 

 that milk that had been skimmed, only you could not get 

 very much cream from milk in the first part of June by that 

 arrangement. It was sent, it is true, to another market from 

 the market to wdiicli the other cheese was sent, but it brought 

 a little more a pound than the other. I took difterent indi- 

 viduals into the factory, where there were three or four sixty- 

 pound cheeses, bored into a cheese, and let them taste it ; they 

 pronounced it very fine cheese. Then I took them to the 

 next one, and they said, "I don't see any difierence," or 

 perhaps, "I should say this was the best." And so I took 

 them along. In one case, one man said those four cheeses 

 were better than those made of milk from which the cream 

 had been skimmed. It was so, and no mistake ; they were 

 better cheeses. More cheese, I claim, AA^as produced from 

 the milk that was cared for in that Avay than would have been 

 produced from it if cared for in any other Avay ; and I say 

 that milk so prepared is more valuable, keeps longer, pro- 

 duces a better article, and what is better yet, the cheese will, 

 I think, keep longer and retain its best qualities. 



It is very difficult to make farmers Ijelieve that their milk 

 is not good, and if you do not have uniformly good milk 

 you cannot have uniformly good cheese or butter. The main 

 reason for the diflference in cheeses is owing to the diflTcrence 

 in the milk. We cannot control till the elements which pro- 

 duce the milk ; it is almost impossible. If a thunder-storm 

 comes up just at evening, after we milk, the elements are 

 against us then. In such a case as that, the dairyman should 



