40 



before cliuriiiug ; do not churn at a higher temperature than 50"^ 

 to 5G^ F. ; cany the entire operation on with speed ; shorten thus 

 the injurous effect of air under very disadvantagous circumstances ; 

 wash the separated butter under httle agitation, with a saturated 

 sohition of good dairy salt, and repeat the operation a few 

 times, and finally, keep in mind that want of cleanliness will render 

 all these precautions of but little use. 



CHEESE. 



In reading the late statistical reports of the American Dairymen's 

 Association, we notice among others the folio v/ing statements : — 



American annual production of cheese two hundred and forty 

 million pounds. 



American annual demand for home consumj)tion one hundred 

 and eighty million pounds. 



English and Scotch cheese production one hundred and seventy- 

 nine million pounds. 



Great Britain's annual consumption demands three hundred and 

 nine million pounds, of which about fifty-five milhon pounds are 

 from Amei'ica, and the rest principally from Holland and Canada. 



These figures tell us that we exceed England by millions of 

 pounds in the production of cheese ; that we consume less than 

 •half as much per head, and that profitable exportation to that mar- 

 ket, hitherto the only one, is limited by competition. In view of 

 these facts, efforts have been made of late to stimulate home con- 

 sumption in the interest of a branch of home industry of vast re- 

 sources. The well-known practice of the people of England and 

 other countries ; the highly nitrogenous character of cheese, and 

 its cheapness as compared with other articles of a similar elemen- 

 tary composition, have all deservedly been urged with more or less 

 modification as arguments in favor of a more liberal use of cheese. 

 The main force of these arguments centres in the successful j)rac- 

 tice in England and elsewhere. To assume similar effects from sub- 

 stances of a similar elementary constitution, is somewhat hazardous 

 and unscientific — as long as the terms a nifrogoiou.-^ food and a ?«»- 

 tritious food have not yet been proved to be identical; the cheaj^ness 

 of an article of food depends entirely on its comparative intrinsic 

 value. With these few remarks in advance, I believe that the ob- 

 ject of my subsequent discussion will be recognized. To argue a 



