72 A COUNTRY READER. 



The rich flavour of cheese depends on the 

 quality of the cream, as to how the cheese has 

 been made in the vat, and as to how it has been 

 looked after in the curing room. 



The whey, all that is left of the milk after the 

 curd and butter have been taken from it, is 

 the sugar and most of the ash, and of course a 

 little butter fat, not much, that has been left 

 behind. 



Whey therefore must have some good feeding 

 properties, though not such good feeding proper- 

 ties as skim or separated milk, because skim or 

 separated milk has only had the butter fat taken 

 from it, while the curd still remains in the milk. 



Whey must be used at once while sweet, 

 because its sugar soon turns to lactic acid, and 

 then it is valueless for feeding. 



Whey, when good, helps to keep and fatten 

 pigs, and therefore, on farms where cheeses are 

 made, a plentiful supply of pigs ought to be kept 

 to use up the whey. 



There is no work connected with a farm that 

 requires a more lengthened experience than 

 cheese making, and there is no work harder and 

 more anxious. 



It is a high order of workmanship to turn out 

 a first-class and well-ripened cheese. 



