Construction and Heating of Dairy and Cheese Rooms. 311 
pails. At Mr. Harding's the milkers arc not allowed to enter the milk-room; 
the ])ails being cnipUcd into a conductor at the window. The milk-rooms arc 
perfect models of neatness. They have stoue-floors, and the joints of the 
flagging are cemented together, so that no slops or decomposed milk can have 
an entrance. 'J'liey arc situated in a cool airy place, and the walls are of 
stone or of hollow brick, thus rendering them cool and of an even temperature. 
Every part is well ventilated, and ont of the reach of disagreeable or foetid 
odours. The floor, the utensils, and cheese apparatus are kept as sweet and 
clean as the table and crockery of the most fastidious housewife. 
"This condition of things I found imiversal wherever 1 went among the 
dairymen ; at the Hoyal dairy near the Queen's palace at Windsor Castle, and 
radiating from thence through all parts of England. Nothing connected with 
cheese-making abroad struck me with more force and admiration than this 
perfect neatness, and cleanliness of the dairy. In this respect they are greatly 
in advance of us ; and in my opinion it is one of the chief reasons why they 
are able to obtain that fine, clean flavour, which is a distinguished charac- 
teristic of their choice cheese. 
" There is nothing, perhaps, which indicates the progress and skill of our 
American manufacturers more than the fact, that they are able to take nasty 
milk from the hands of patrons, manipulate it among the foetid odours of 
whey-slops, decomposed milk, and pig-sty emanations, and yet turn out a 
cheese that will compete with the great bulk of English make. But these 
conditions will not, and cannot produce the fine, delicate flavour of the best 
Cheddar ; and it is one reason why there is such a great bulk of American 
cheese condemned abroad, as ' not just right in flavour.' This putrid inocu- 
lation does not show its whole character at first, but, like an insidious poison 
in the blood, increases from week to week, until it puts on a distinctive 
feature which spoils all the good materials with which it comes in contact. 
" I saw American cheese abroad, perfect in shape and colour, rich in quality, 
splendidly manufactured, and having a bright, handsome appearance that 
would have placed it on an equality with the best in the world ; but the trier 
showed a flavour that could be plainly traced to a bad or imperfect condition 
of the milk before manipulation. I have been extremely mortified while 
testing cheese abroad to catch the taste and smell of putrid rennet, and of the 
stables." 
It would be impossible in the limits of a note to discuss the 
question as to how far the factory system is adapted to the habits 
and requirements of the British dairy-farmer, more especially in 
these daj s of self-reliance and private enterprise — two qualities 
which cannot be sufficiently commended and encouraged ; but 
the following quotations derived from the trade-circular of Messrs. 
Morrell and Co., of Liverpool, issued on the 18th of July in the 
present year, show that whatever defects of management may 
exist in some of the American factories, the average price of 
factory-made cheese greatly exceeds that of the produce of farm 
dairies : — 
Factories. 
Per cwt. 
Fine factory .. .. 56s. to 58s. 
Very good ditto .. 53s. to 56s. 
Good ditto .. .. 44s. to 48s. 
Medium 40s. to 43s. 
Farm Dairies. 
Per cwt. 
Very good .. .. 44s. to 48s. 
Good 40s. to 43s. 
Medium 36s. to 40s. 
Ordinary 26s. to 33s. 
—Ed. 
