190 BOARD OF AGRICULTURE. 



pure flavor which is characteristic of some of their nicer grades 

 of cheese. 



The best American cheese has more butter in its composition, 

 and it is better manufactured, as a whole, than the English. 

 The great defect in much of our cheese is bad flavor. We have 

 a hot climate to contend with. We are too careless in milking, 

 and in handling the milk, where taints can be absorbed. We 

 put the warm milk in cans, confining it with a close-fitting 

 cover, and haul it a long distance in the blazing sun to the 

 factory, and it is often in a putrid condition before going to 

 the vats. What wonder, then, that much of our cheese, rich 

 in butter, and splendidly manufactured, is out of flavor, and 

 vast sums lost in consequence ! 



American dairymen have been trying for years to discover 

 wherein this defect of flavor can be remedied. A great deal 

 of time has been spent in the investigation of the subject, and 

 a great many theories suggested, but it has all amounted to 

 nothing. From my observations, both at home and abroad, I 

 am convinced that first principles have been overlooked ; that 

 factories have been trying to make a finely-flavored cheese from 

 imperfect milk, a condition which manufacturers never will and 

 never have been able to accomplish. 



A reformation must be had in securing clean and perfectly 

 pure milk, together with better curing-rooms ; and then, under 

 our improved system, American cheese will stand where our 

 nicer grades already do, as the richest and finest that are 

 produced. 



I went up to see the Royal Dairy at Windsor, and if every 

 dairyman in America could go there he would come back with 

 greatly improved views in regard to the importance of cleanli- 

 ness in dairy practice. 



RECENT IMPROVEMENTS IN FACTORY BUILDINGS, &C. 



In the arrangement and fitting up of factories, some impor- 

 tant improvements are now being introduced. Substitutes for 

 steam-engine and boiler are being tested. One of the divices 

 recently brought out, is an arrangement of gas-pipe set in a 

 furnace, upon which the fire comes in direct contact, heating 

 the water by this means. Another device just put in opera- 

 tion, is a nest of hollow cast-iron boxes, connecting by pipes 



