Composition of Cheese. 
31 
the milk at tlie l)e!i>;Inning, to the treatment of the cheese in tlic 
tub, and to its after ripeniii'r. 4th. From all I could learn practi- 
cally, and from what 1 have seen with my own eyes, I have come to 
the conclusion that bones improve the quality of the pasture and the 
richness of the milk, but also that more care is required to make; 
cheese from boned-pasture than on ])oor land. 5th. The flavour 
of the different kinds of cheese, such as Cheddar, Stilton, Cheshire, 
and others, is much more dependent on the method in ordinary 
use in these different counties than on the quality of the pasture, 
althou5-h the latter exercises a considerable influence. The in- 
feriority of the Boothy cheese, made from dry food, to that pro- 
duced when the cows are at grass, is well known. Nevertheless, 
admitting that food does much affect the flavour of cheese, 
I still am of opinion that the various practical manipulations 
exercise a yet higher influence in this respect. 6th. Each 
system of cheese-making, whether that of Gloucestershire or 
Somersetshire, appears to have its peculiar excellences, but also 
its peculiar defects. 7th. Matters altogether indifferent are fre- 
quently insisted upon as essential to success, whilst others of the 
greatest importance are either neglected altogether or much 
under-valued : unless therefore a person thoroughly understands 
the grounds of his selection and preference, it is better to adopt 
one empiric method than to attempt to combine the different 
plans. 8th. I found good makers of cheese who had never 
heard a word about chemistry. 9th. Although much mystery 
is thrown around this art, all that is mysterious about it is purely 
accidental : the process in itself is very simple, and accords well 
with scientific principles so far as these have been ascertained ; 
but skilful management is perhaps rather the exception than the 
rule. 10th. Even good practice may be considerably improved, 
or, more correctly speaking, simplified, by the application of 
scientific principles to cheese-making. 11th. With respect 
to the recent mechanical improvements which have been in- 
troduced in the dairy districts, Keevil's and Coquet's appa- 
ratus, and others which have been described at some length in 
a former volume of our Journal, save indeed a great deal of 
labour and time, but otherwise effect nothing which may not be 
done by skilful hands. 12th. Milk, as I have ascertained by 
numerous analyses, varies much in its composition, for which 
reason great differences must also be expected in cheese. 13th. 
Considerable loss both in quality and quantity of cheese was 
found to arise from careless management. 14th. In studying 
the action of rennet on milk I find th.at misapprehension, if not 
altogether wrong statements, prevail in what has hitherto been 
said and written respecting its action. I shall have presently 
to advance proofs in confirmation of this assertion. 15th. I 
