304 Construction and Heating of Dairy and Cheese Roov:s. 
good cheese may be made from all ordinary pasture-land. A 
remedy for defective skill will, in the absenceof prejudice, be found 
in proper dairy accommodation, and a little instruction. The 
farmer cannot afford to make inferior cheese from whole milk, 
nor should such a loss be imposed on the commonwealth. The 
manufacturer of wares may make goods of first and second-class 
quality, and from the latter he may realise the largest profit, but it 
is not so with the farmer : the same milk from which he pro- 
duces inferior cheese, would as easily, and at the same expense, 
yield fine cheese, but with very different pecuniary results. 
As soon as milk leaves the cow, the progress towards decom- 
position in it commences, at a rate determinable by external 
influences — such as a healthy or an unhealthy atmosphere. If in 
our hot summer nights milk be deposited in an unsuitable room, 
or come in contact with the effluvia arising from gutters or other 
noxious places, or if meat be hung in its vicinity, it will readily 
take the taint, and not as some imagine throw it off in the whey, 
but retain it in the curd to ripen with the cheese, wherein the 
llavour will not be mistaken. 
Our best cheese is made once a day ; and it is necessary that 
the milk should have lost its animal heat before the process of 
cheese-making commences. It is true this cooling may be 
hastened by plunging the vessel containing the milk into 
cold spring water, but it is far better that nature should 
perform her own work by reducing it to the required tem- 
perature, in a dry, clean, open, and well-ventilated room 
during the night, when the morning's milk, possessing less 
animal heat, may be added to it with safety, and the rennet be 
at once introduced. In order to ensure a Jijie cheese the milk 
must be perfectly sweet, that the operator may have entire con- 
trol over it, and be enabled to mould the future cheese as her skill 
suggests. If the milk has by any means become acidified, 
though to so small an extent that litmus paper fails to represent 
the change, it will sometimes discover itself in some stage of 
the process, to the surprise of the dairy-maid, and will com- 
pletely baffle her skill. 
It is therefore indispensable to the success of making cheese 
that proper accommodation should be provided, on every dairy- 
farm, for keeping milk sweet for at least twelve hours, or from 
the evening's to the morning's milking. Our fathers appear to 
have had but one object in view, viz., shelter from the sun's 
rays; but, however desirable a cool dairy may be, unless it be also 
thoroughly dry and sweet, milk will keep longer in a situation 
exposed to all the vicissitudes of the weather in a higher tempe- 
rature. If it were placed in the open field there would be little 
doubt of its keeping sweet through one of our worst summer 
