THE PRODUCTION OF CHEESE. 
567 
deal with facts as they present themselves to us, and would 
avoid the temptation to express our crude imaginings, the 
records of veterinary jurisprudence would testify to our 
scientific consistency instead of condemning us for persistent 
contrariety. 
By way of illustrating our argument, we venture to adduce 
the results of our experience now spread over some years. In 
all cases of doubt and difficulty we have seen men of scientific 
attainments and philosophical mind hesitate, and even fail to 
arrive at any definite conclusion ; but in the whole course of 
our observation we never remember to have seen the empiric 
at fault, and we have often realised the stern remark of the 
wise man about “ the fool who is wiser in his own conceit 
than seven men who can render a reason.” 
Extracts from British and Foreign Journals. 
THE PRODUCTION OE CHEESE. 
The production of cheese is becoming an important branch 
of our agricultural industry, and the demand both for home 
consumption and for export is every year increasing. Fac- 
tory-made cheese will compare favorably with the best of 
English and Dutch manufacture. The business of making 
cheese in the United States has long been profitable to the 
farmer and dairyman ; and that it will continue to be so for 
years to come seems highly probable, in view of the limited 
crop and the growing taste of our people for food of this de- 
scription. It is estimated that there are in the United States 
and Canada 1000 factories, whose average weekly production 
is equal to 117,250 boxes. The cheese made in the United 
States and Canada in 1867 reached 215 , 000 , 000 , and in Great 
Britain 179,000,000 lb. The consumption in America during 
the same period amouted to 160,000,000 lb., and in Great 
Britain to 400 , 000,000 lb., leaving a deficiency over the joint 
production of the two countries of 75 , 000,000 lb. This 
deficiency was supplied by Holland and Belgium. The prin- 
cipal States engaged in the manufacture of cheese in this 
country are New York, Vermont, Massachusetts, Pennsyl- 
vania, Illinois, Ohio, Michigan, and Wisconsin. Western 
New York, the Western Reserve, and some sections of Illinois 
and Michigan, enjoy a deservedly high reputation for the 
excellent qualities of the products of their dairies. England 
