ANIMAL HEAT IN MILK. 91 



know that fact, and the man at the factory should know that 

 fact. The dairyman should hasten in with his milk in the 

 morning as early as possible, and the foreman at the factory 

 must handle that milk in a peculiar way to make the best 

 cheese. 



Question. What is the effect of setting the night's milk 

 in cans in troughs of water, where it is cooled, and then tak- 

 ing the morning's milk with the animal heat in it, carrying 

 them to the factory together and putting them into the vat 

 together ? 



Mr. Lewis. It is not practised in Herkimer. 



Mr. KooT. It is never practised with us. Do I under- 

 stand you, that the morning's and night's milk are mixed to- 

 gether before they leave the house ? 



Mr. Wetherell. No, sir. I wish to be understood. I 

 have stopped with a farmer many a time, and seen him, when 

 he milked his cows at night, put the milk into cans and set 

 them in a trough of deep water. At live o'clock the next 

 morning, he gets up and milks, puts that milk into cans right 

 from the pail, strained, without taking out the animal heat, 

 and carries those cans together to the ftictory. What I want 

 to ask is, whether it is all poured into the vat together? 



Mr. Root. That is always done. 



Mr. Wetherell. That is the very point I wish to make. 

 What is the effect upon the quality of the cheese of that 

 treatment of the milk ? 



'Mr. Root. There is no unfortunate result from it, if your 

 milk is all good. 



Mr. Wetherell. What says Mr. Lewis ? 



Mr. Lewis. I answer in the same way. 



Mr. Wetherell. Not if the animal heat is left in the 

 morning's milk? 



Mr. Lewis. If the animal heat is left in the milk, the 

 milk is not good. I have said that. 



Mr. Wetherell. I have stated that the animal heat is 

 all in it. 



Mr. Root. I will say this : You all know the Barre 

 cheese. It is uniformly of good quality. I say that up to 

 the present time, it has been the uniform practice to carry the 



