SECRETARY'S REPORT. 237 



borne. In the second place, it can be made at less cost, and 

 with greater Tiniformity in appearance and in quality, thereby 

 commanding a higher price in the market. This, however, is 

 of more advantage to those who do not make the first quality of 

 cheese, as it brings all up to the maximum price. 



The factory system of manufacturing cheese is, in some 

 respects, quite different from that of private dairies. I deem it 

 unnecessary here to go into a minute description of the several 

 processes practised, in heating the milk, in cutting, manipu- 

 lation, and cooking the curd and preparing for the press, for, 

 probably, all who feel an interest in this matter are informed, as 

 particular accounts have been published, of the course pursued 

 in the New York factories ; and in those factories that have gone 

 into operation in this State, the same process has been generally 

 pursued, though in some of these factories the superintendents 

 have bestowed less labor in cutting and working the curd before 

 and while cooking, and preparing it for the press, than heretofore 

 practised, and think the quality of the cheese improved by it. 



The art of manufacturing cheese has probably not yet arrived 

 at perfection, though a good step has been taken in advance by 

 concentrating the labor in large establishments, and there is no 

 reason why this work should not be removed from families to 

 factories, as many other domestic manufactures have been. 



This subject^is receiving much attention at the present time. 

 Discussions and investigations are being had, to ascertain in 

 what way cheese may be made to suit best the home market 

 and the foreign trade, for which there is an increased and 

 increasing demand, if cheese shall be made to suit the market. 



Butter factories are now also much talked of. Some have gone 

 into operation in the State of New York, with great success, the 

 butter bringing much higher price than any other, and not only 

 this, but cheese is made of the skimmed milk, of a quality that, 

 when sent to a warmer climate, has sold for as much, and even 

 more, in some instances, than that made from the whole milk. 

 Experiments are also being made to churn the new milk, and 

 make the buttermilk into cheese. I know of an instance where 

 this was tried, and when the cheese was sufficiently cured for 

 eating, it was difficult to decide which was from the new milk, 

 the quality of the cheese was so nearly equal. 



