CHAPTER VIII, 
ran DAinY. 
CTSHINTiMTO KEW INDUSTRIES. THE IMPORTANCE OP 
TED PRODUCTION OF BUTTER AND CHEESE. CONDITIONS NKLESSA1U TO 
DAIR YI NG. HOW TO BUILD. SUB-EARTH VENTILATION. CARE OF MILK, 
TEMPERATURE. VARIOUS METHODS OF RAISING CREAM. MAKING DAIRT 
BUTTER. SALTING BUTTER. WASHING OP. WORKING BUTTER. PACKING 
BUTTER. PREPARING PACKAGES KIND OF SALT TO USE. CHEESE 
MAKING. CHEDDAR CHEESE. CHESHIRE CHEESE. BW TO SELL BUT- 
TER. UTILIZING WASTE PRODUCTS. 
flushing Into New Industries. 
The impetus given to dairy farming within the last ten veav3, caused 
by the increasing export demand, and the large price which superior pro- 
ducts both of butter and cheese brought in the markets at homo and 
abroad, caused many persons all over the West to rush into the business, 
supposing that flush pastures and cheap grain were the sole conditions of 
success. ° Unscrupulous persons also made cheese of skimmed milk adul- 
terated with oleo-margarine. Butter makers adulterated their products 
with oleo-margarine, and extensive factories East and W est, backed by 
larcre capital, entered into the manufacture of oleo-margarine ; vast quan- 
tities of which were sold as butter. In addition to this many persons 
supposed it was only necessary to stock their farms with cows, milk them, 
secure the cream, chum it, salt the butter and thus get rich. The result 
was, the markets were glutted with grease butter and skim or grind-stono 
cheese, as they were aptly termed, causing the degradation of really good 
cheese of American make in the English market, for the reason that tho 
markets being flooded with dishonest cheese, and the industry being in its 
infancy here, but few makei *3 had established a reputation, cousideied 
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