Recent Improvemoits in Dairy-practice. 
79 
which each cheese was prepared. The value of such a register, 
not only lor the private convenience of the owner, but also as an 
aid to the collection of statistical information of practical and 
scientific interest, need not be enlarged upon. Rennet, acidity, 
and temperature are the agents which govern the changes which 
the milk undergoes in the hands of the dairymaid, yet little 
is known of the effect which different degrees and proportions 
of tliese agents exert on the cjuantity and ([uality of the produce. 
Without observation and experiment there can be no progress, 
but even experiments can be of little service unless the condi- 
tions under which they were made are correctly and carefully 
recorded. Is it, therefore, unreasonable to hope that the use of 
this table will not only be a means of eliciting new facts calcu- 
lated to improve the manufacture of cheese, but also of exciting 
an intelligent interest in the minds of those who are entrusted 
with the work? 
The foregoing, with a few others which hardly call for a 
special notice, complete the list of improvements in dairy practice 
known to the writer, who has devoted much time and attention 
to the advancement of this interesting branch of rural industry. 
To sum up, then, by way of recapitulation. If the recent 
inventions and discoveries were all in operation in one dairy, 
there would be, taking them in the order of the process — 
First. The coagulating-tub (Fig. 3, p. 80), with double sides 
and bottom, and intervening space for regulating the temperature. 
Secondly. The revolving knives (Fig. 4, p. 80), placed in a 
frame ; the one half perpendicular, the other horizontal. 
Thirdly. The use of chemical means instead of mechanical 
force for the separation of the whey. 
Fourthly. The curd-mill), with round instead of sharp or cutting 
teeth; by which change a closer texture in the cheese is gained. 
Fifthly. The cheese-presses referred to. 
Sixthly. The stove or hot-water pipes, for supplying heat in 
the cheese-room. 
Seventhly. The registered cheese-turning machine. 
Eighthly. The acetometer and the other chemical instruments 
referred to, viz. a thermometer adapted for curd as well as milk 
or cream, and an apparatus for filtering rennet. 
Lastly. There is the register table, a copy of which will be 
found annexed. 
Independently of these improvements, which show a great 
advance on the dairy practice of former times, perhaps the 
most important of all is the spirit of emulation and inquiry 
recently awakened through the efforts of the press, which has 
rendered good service to its brother of the dairy, and which, if 
judiciously 
