CATTLE AND DAIRY FARMING. 



countries, ('.ittle improvement is a stu-ly of the Italian farmer. Care, skill, and science 

 art- u-td i M the preparation and manipulation of the products of the dairy. Italian but- 

 ter and < ::<' -> . though -\ IH n.-i \ e. arc u-ed on <. \\ TV continent ; and such is t heir excel 

 at. < p;u- that ; . !)iit u!:i\LTsal lancy ibv foreign articles, Italians prefer 

 them. 



A sue> e^sfiil i:a: ;..; i< :: i<f Italian eluvs-j in the I .vited States would enable our dairv- 



::: :i to supply the demand Ji>r i '. in our country, and e::port it to tho^e lands AY he re it is 



As the * o<l of production is 1 !y more thaii that of American cheese, the 



in>tl\ ' tii.'.: it commands would make it.-:- manufacture profitable. The prac- 



it ion i ; shown by the iveeiit snc'-e:->fui cop vim.; of Swi-s cheese in our 



countiy: i , - ; utility I'v the lai'^t; exportation of these imitations. 1 will minutely de- 



. from i jb.- cr vat i on and n!:ic;ai < i. 1 !;;. Italian ehecse-i. inking jirort'.-sc-s to enable the 



f tlu Molia's k N ,;1 ley and ot IK : dairying dis: vi'-t-; of our country to pro- 



dui-<- it in t heir faeioi ie. . 



Mdk foii(!-~. The L'iedmona-semake i)iut:.r and many kinds of chi-se. of which </nrici-<i 



. n ''", yraiiti. and .s/r-n -'i-.. arc the bi-st. 1.,'i'iii/rru and fnniid'i aie made from 



the K-M'.val pasturage of the valley d'Aosta.. Jtiiiruf^ arc saiali .-heej^'.s milk cheeses of 



All ,i, Monuovi. and Acijui, \vheiiee they uru considerably exported, d'suaa and ad'ttc- 



are Xovarese pro In f -. Tho formei is made during ten months of the year; the 



hitler in October and \o\cmb T. The mode of prcpaiin^ I'.ieiu is beiirj; improved; lint 



the increased price of butler indue - : < c:;t'Misi\e nuinaf;'a-tu;\- i > tln-ir detriment. 



A lar^e quantity of excellent liutter, ///vf/i-.', and ^Iracc/iino is made in Southern Loin- 

 bardy and .Mortara. L-cco. Yarese, J'>er^:ii;io. and i'.res-liia jirodm '<).",{ xd'dcchino and 

 huttt-r. l\-l ; p ions rhee.-cs, callc 1 "/o/vna^//}/,' 1 are made on the rich pasture of the Val- 

 tellina hi! is. 



Inferior butter and cheese are made in Alantua. I.odi. I\r.ia., ar.d ."!".! ilan. which pro- 

 duce 24,000.000 pounds ofbutter and 00,^^0, Odo ])ounil i of cheese, are the best dairying 

 districts of Lombardy. The cheese of Venetian iactories is poor, bat the butter of the 

 mountains of Caprio, t'a-ano, and Valdn^no is j;.-41y laiuor.:-. 



In Asia<j>> there are . w ," ( reaineriis and chee-i- factori,^, cmpl'-yin.: -J"() luuuN, and an- 

 nually producin'j; .');;. lu() pounds of cheese- and : 57. !()'>) of battor. 



The dairying intt-r< { in Lijiuria is small. Tlie IJMC ian I'lain, betwci-u the Panaroon 

 the east and the Tribbia on tlie west, is, with Lower I.orubardy, the center-jf Italian 

 cheese and butter niaLinij;. 



There ar- i!") factories with DO cows apiece in the IMaceo -a district, annually ])roduciu^ 

 (if) pound.-j of (,';'/,; a! ! d It' 1,000 pouiuls of l>n 1 ';' r. (Owners of tv/o or three cows 

 send th'-ir milk to these iactories ! ; ,>r working. 



Dairvin^; is the chief rural industry of the i'.irenic.-ians. f l heir >fi\tn<i (called tl panni- 

 ij> <i' " is sent to our country. The !'-!> " . - - . '//." or ' .tablidnncuts where it is m:\de, 

 a;e - Tittered < n the j, la in and OH (lie liil! ;, '::" ; !;a\i ' -I f;iMrons ! or the boil ing of milk, 

 and HO churns for butter mahiu^. I:> their ])i:K!ncti-ifi of l.(i.")0.000 poinids of Imlter 

 and cm' ,-e. t'n-v con-ume i).()UO.()l.)0 quai'is o!' ]:tilk. 'i'lie vm'kin^ season is fr*om April 

 to November, tl;u;i'.';h :.'() Vl <v ->'///'' are (.pen :i!l the year. 



TJJe llmelian cheese keeps well, i.; inipro\ed !iy a;:e. ;:id niuch used as a relish with 

 meal.-. II is made as in Lombardy, but because Ih i n-ani is only removed from one 

 milUii:^. the percentage of poor cheese is less. In I mbria and the Marshes they jnake 

 a considerable quantity of cheese of .^beep's and Boat's in'.lk. and a little of cow's milk. 

 That made on tlie mountains of Yisso, in thv (.'ami rino district, is excellent and cole- 

 bratcd. 



Tlie.-!nall >Farcei'ata region produced alone, accordiii'j; totlieki^t rc})orf . IilO.OO!) pounds 

 ofclice.se per year. It has but few co\vs, and those of Tu-^an and >\vis; stock. They 

 ^ive, on an average, from 11 to 1'5 quarts per day. fn some factories cheese is made of 

 sheep's, Boat's and cow's milk mixed, ('i: eofthefirsl kind is extensively exported 

 anil sdls, where produced, :.! K> and :J(i cvnts JK ;-])ound. i i obtaine.l pri/es at Florence. 

 Loud n,and I'aris. Its oref-llenc" i- du;> to tlie raalthyand aromatie j)lants which 

 abound on 1 1n M. n-eiata liil! -.1 . iill< IhV ! / : > prod in " :ui:iually 



aboiit ",7(1.000 pounds of cheese. <)ue of their fat-Tor i - j..:ik< < yearly, iVoin the; milk of 

 70 choice Swi ; cov . !}.']. 000 pounds of cheese and :2, huilof hutfer. The shee}>'s-milk 

 cheese, called "',''. 'of! tia, Tuscany, is well known and ^ood. I! b.-ars a distine- 

 tive name, bin i - in id- l>v sji '(-la! ) ro. . It i - 1", parnl hy peasants, without sys- 

 tem, and in small Jots, i'a'cton'e.; for its scientific manufacture liave l)ccn recently 

 erected. Little c!ices(; ii made in I/i;io, owing to tho scarcity of Kheep and the poor 

 quality <>f the mih-h co\-. . 



r i'h- swc< t clii < --es of the southern Adriatic, province: of Italy, (ailed "marzoline,'' 

 n re '-aid to ' d -I ieioiis. and < j M:I I t -> ; n v ](r"di!c.-d elsewh'T". 



\ ' iovcrnmcrit eoiiimittce ]-c|ortcd si^hir- years a.u'o 1 hat their cxecllcnce was due to rich 

 milk; thai old modi ; (>f cheese making were followed; thai dairying, including utensils, 

 milking, quality and quantity of rennet for coagulating, cheese making, salting, and pre_ 



