and iVa' adaptability to English Dairy Districts. 189 
Tlie average distance which milk is brought in New York will 
not exceed 1^ miles. Perhaps 4 or 5 miles may be given as the 
maximum. At the West, rare cases are mentioned where 
milk is carted 8 miles and more. This is regarded as altogether 
too far to carry milk with profit, at least on our American roads, 
which, for the most part, are bad during a considerable part of 
the year. 
The cooling of milk at the farm before it is canned, does not 
usually obtain among our dairymen. 
Great losses annually result from canning milk too warm, and 
then hauling it in this condition to the factory. 
I commenced urging our dairymen to cool their milk at the 
farm several years ago, and especially since returning from my 
examination of European dairies in 186G. 
1 was employed that year by the American Dairymen's 
Association to visit the dairy districts of Europe, and report 
upon their dairy management. I went into the dairy districts of 
Great Britain, and made an examination of all the best English 
metliods of manufacture. 1 found that in the matter of cleanli- 
ness, care of milk, treatment of stock, management of pastures, 
&c., the English were in advance of us, and my Report upon 
these points has effected a great change in American dairy 
practice. I am glad to say also that we are beginning to cool 
milk at the farm before canning. The result of all this, I need 
not say, has greatly improved the character of American 
cheese. 
At the i-ecent dairy conventions there were a great number of 
devices for cooling milk to 60° at the farm ; and when they 
become universally adopted by farmers, factory cheese will be 
vastly better than now. 
As to our factory system, excellence and uniformity of product 
is almost always certain when good milk is delivered at the 
factory. The machinery and appliance for manufacturing render 
cheese-making comparatively easy. Everything is arranged so 
as to be convenient, and avoid lifting and heavy work. 
Our process is reduced to a system and rules. The managers 
employed must exhibit high skill in manufacturing, and they 
make cheese-making a study, and adopt it as a profession. We 
pay high wages for skill, and this induces raanulacturers to great 
exertions for success. 
9. Pounds of Cheese made per annum. — This has been answered 
under previous heads. 1 may remark, however, that a little less 
than 10 lbs. of milk is considered a fair average the season 
through for 1 lb. of cured cheese. 
Some skilful manufacturers get a pound of cured cheese (average 
for the season) from a trifle less than 9 lbs. of milk. 
