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feed ; of simple or mixed ; cut or long feed ; time of milking ; 

 management of milk ; setting of milk for cheese ; mode of prepar- 

 ing and keeping rennet ; of breaking and draining curd ; of pressing; 

 best form of press ; time the cheese is kept in press ; coloring 

 cheese : anointing cheese ; capping or covering cheese with cloth ; 

 quantity of milk required for a pound of cheese ; mode of sending 

 cheese to market ; loss in weight by keeping ; value of whey for 

 swine ; butter from whey ; quantity obtained and uses to which ap- 

 plied ; number of swine kept compared with number of cows ; num- 

 ber of hands required in milking a given number of cows ; female 

 help required, and cost of such help in making and managing the 

 cheese. So likewise in regard to a butter-dairy, it should embrace 

 every important particular in the management of the stock or the 

 manufacture of the produce — as for example, in addition to the above 

 as far as they are applicable to butter, all the particulars should be 

 required as to the mode of salting the milk ; the kind of pans, 

 whether earthen, wood, or metal ; whether the milk be scalded or 

 not ; how long allowed to stand before it is skimmed ; whether but- 

 ter be made from milk or cream, and comparative advantages of us- 

 ing either ; temperature of the cream when churned ; usual time of 

 churning ; kind of churn ; cream, how kept ; milk-room or cellar ; 

 deep or shallow pans, and which most eligible ; advantages of put- 

 ting water in milk when set, if any ; of freezing milk, if any ; but- 

 ter, how worked when taken from the churn ; salt used ; quantity 

 and kind ; modes of preparing butter for market ; of packing butter 

 for keeping ; trials of the butter ; qualities of the milk of different 

 cows, by a lactometer or by weight ; quantities of milk or butter 

 made by individual cows ; quantity of milk or cream required for a 

 pound of butter ; and in all cases of application for a dairy-premium 

 samples of butter and cheese ; and of a wool-premium, at least a 

 whole fleece properly done up to be sent for the inspection of the 

 Board. 



There are other subjects of premium of the highest interest and 

 utility ; premiums which should apply to matters of an experimental 

 character. The best experiment in fatting swine, with a view to as- 

 certain the comparative value of roots or grain, or different kinds of 

 roots and different kinds of grain ; the age at which they are best 

 fattened ; the gain in pastures, the gain in stye ; upon cooked food, 

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