PRESERVATION OP CHEESE. 197 



in a hap-hazard way, the milk in dirty cans, and so on, and 

 then trying to make cheese out of that material. You have 

 got special cheese-makers. 



But, next to this demonstration that specialists in the art of 

 cheese-making are evidently one of the necessities of the age, I 

 cannot sit down without remarking that Mr. Willard's observa- 

 tions show how many applications there are of those truths to 

 which I alluded yesterday in regard to the propagation and 

 development of putrefactive germs. Putrefactive germs are 

 bitter. If you have a dirty milk-pail, you may have only 

 one germ in it, but that germ very soon becomes millions, 

 and you have millions of bitter particles from one little dirty 

 spot, which scalding water very readily removes. Here you see 

 the boiling kills the germs, just as in Prof. Wyman's method 

 boiling kills the germs in the cans in which your meats are 

 packed. 



Now, the preservation of cheese is one of the most important 

 points. We must have none of these germs in it. It has been 

 found very difficult to transport even well-made cheese to tropi- 

 cal climates. You have in the East Indies one of the finest 

 markets in the world. You can get two shillings and sixpence 

 in gold for every pound of cheese delivered in Calcutta ; and in 

 England they resort to the plan of packing cheese in hermeti- 

 cally-sealed cans, and exhaust the air, and then take them to 

 tropical climates. A portion may get there in a tolerably 

 passable condition, but the great majority get there bad. And 

 why ? In the first place, because these germs have not been 

 destroyed ; and, in the second place, because sufficient attention 

 has not been paid to rendering the materials that constitute the 

 cheese little liable to putrescence. 



Here I must refer to a Yankee — one of the noblest specimens 

 of the Yankee I have met in America. Probably his name is 

 known to most of you, and it should be known throughout the 

 length and breadth of the country, for he is a public benefactor. 

 I mean Gale Borden. He is one of those shrewd, industrious 

 men, who work out problems by dint of great perseverance, and 

 never cease to search for truth. But what has he done? He 

 has lately been working at this very subject of cheese-making. 

 I am sorry that 1 was not aware that this question would be 

 brought up, for I would have prepared myself with more accu- 



