386 [Assembly 



tured throngli the winter, provided that the cows are properly 

 fed and attended to. The reason has never yet been accounted 

 for why there is so great a difference between the qualities of 

 cheese, not only in diiferent countries but in different counties 

 and districts of the same country. 



It is necessary that accurate experiments should be made to 

 discover the circumstances most favorable to its proper manufac- 

 ture, as very few improvements if any have been made in its 

 preparation for a number of years past. Whatever causes natu- 

 ral differences in milk affects the quality of the cheese prepared 

 from it. If the milk is poor in butter the cheese will be inferior. 

 If the pasture be rich, the milk will yield a large portion of 

 cream, and the cheese will be equally good. If the pasture be 

 such as to affect the taste of the milk, the cream and cheese will 

 partake of the same modification. To keep your cows in health, 

 and enable them to perform their natural avocation, a mixed 

 food is indispensably necessary — for example, sugar or starch to 

 form the carbon lost by respiration, fdt or oily matters to add 

 that ingredient to their animal economy ; gluten to supply the 

 constant waste of the muscles ; phosphates to renew the waste of 

 bone ; saline matters and sulphates to replenish the excretions. 



Dr. Antisell. — It is a most important matter to know the true 

 condition of milk. Dr. Lyon Playfair supposed that clover and 

 the aftermath gave to milk its greatest amount of cheesy matter. 

 Our great population are deeply concerned in the question of milk. 

 A late law case has drawn out the fact that the swill from the 

 distilleries gives richer milk, and a greater quantity of solid 

 matter, than common country milk. Generally speaking, the solid 

 matter in milk is proportioned to the kind of food. The Swiss 

 have a mode of determining what proportion of water there is in 

 milk. Those who keep cows send their milk to a public estab- 

 lishment, w'here its quality is tried by a hydrometer, and the re- 

 sults noted in each case. The cows were not so well fed and 

 kept in ancient days as now. Stall fed cows give generally more 

 milk than those which live in the fields. The cow takes very 

 little exercise at any time, if left to her own choice. 



