198 MASSACHUSETTS AGRICULTURE. 



No notice of •' Positively no Admittance " has been on their 

 doors. So far from that, the presiding genius would be but too 

 liappy to communicate all the facts and experience connected 

 with the establishment, and make a full display of all the tools 

 and fixtures, together with a full view of the dairy product in 

 the cheese-room. And if visitors should admire a shelf of noble 

 sage cheeses, they might be informed that corn leaves and potato 

 tops would color a cheese as handsomely as the best sage that 

 ever grew ! 



Whether the same courtesy will obtain between the different 

 cheese factories is doubtful. Should some one of them discover 

 a process by which a percentage could be added to the weight 

 of cheese from a given quantity of milk, we doubt much whether 

 the information would be thrown into the common stock for the 

 benefit of all concerned. However this may be, we hope that 

 the manufacture will be carried to the greatest perfection, and 

 that our factories may endeavor to have a common reputation 

 which may be known wherever there is a cheese market. The 

 export demand for cheese is frequently for large lots, and it is 

 desirable that they should be essentially " one chop." We make 

 these remarks as to cheese factories, because we think the future 

 of the business is in that direction, and that our farmers would 

 do well to turn their attention to this subject. 



Freeman Walker, Acting Chairman. 



HINGHAM. 



From the Report of the Committee. 



Butter. — Inhabitants of this manufacturing State of Massa- 

 chusetts, as we are, we hardly realize the extent to which the 

 art and business of butter and cheese making has been carried 

 in this country. Dairying has, within the last few years, engaged 

 the attention of the farmers throughout the Eastern, Middle and 

 Western States, and the " American system," as it is called, has 

 become an important branch of national industry. A few statis- 

 tics may be of interest. 



American dairying now represents a capital but little short of 

 11,000,000,000. The cheese product of 1867, sold for 125,000,- 

 000, and the butter product for 1100,000,000. In the same 

 year, the product of the New York dairies sold for more than 



