55 
shows that cheese can be made in Wisconsin, and should be, at least, to 
such an extent, as to prevent the importation into the country, if not 
into our cities, of cheese from abroad. This is not the case now, though 
we hope it soon will be. The Committee have been unable to ascertain 
the amount of cheese imported into the State during the past season, but 
they still know it to be large—far too much so for the credit of our 
State.” 
Letter from F. S. Eldred, Esq. 
We have received the following Letter from Mr. Eldred, giving his 
'views and experience in cheese making : 
“ Johnstown, Dec. 20th, 1853. 
“ Dear Sir, 
“ In compliance with your request, which I received a few days since, 
I will give a little of my experience in cheese making, which you may 
use as you think best for the advancement of agriculture and the interest 
of our Society. 
“In all the departments of the dairy, neatness should be observed—in 
taking the milk from the cow—in manufacturing it into butter or cheese 
—in the care of the butter or cheese—and no less in carrying the pro¬ 
ducts to market. This neatness attracts the attention of the purchaser, 
procures a reputation and a ready sale, and should be thoroughly prac¬ 
tised from the commencement to the end of the process of manufacture. 
“ Then first, the milk must be perfectly pure, with all the cream on it, 
to make good cheese. For a tub, I use a wooden vat, six feet long, two 
feet wide and fourteen inches deep. This is set on three legs, two placed 
one-third the distance from the end, the other at the end and so arranged 
that it can be drawn out and pushed in at will, so that I can raise or 
lower one end of the tub for the purpose of drawing off the whey. Inside 
of this tub or vat is another of tin, with a space of one inch and an half 
between it and the outer one, and the inner four inches higher than the 
other, and raised by cleats running lengthwise, one inch from the bot¬ 
tom. A funnel tube is fixed in the bottom near the lower end of the 
wooden vat through which the whey may be drawn off. This vat is 
large enough to contain the milk of thirty good cows. 
