350 Wisconsin state Agricultural society . 
quite as successful as a florist—had continual care and anxiety, 
with weeding and watching from early spring till autumn, to 
secure her prize. She did not consider that many years had 
been passed in almost daily practice of the dairy lesson. 
Good, wholesome nutriment is necessary to insure good health 
to the animals which supply the basis of our dairy labors; ample 
forage, of nutritious quality, and a liberal quantity of pure water, 
should be provided. Annoyance of cows, by dogs, m driving 
them to or from the pasture, should be prevented, as such excite¬ 
ment doubtless induces a feverish condition, which impairs the 
quality, and diminishes the quantity of milk. 
Shade is a needful requisite ; and during the summer, cows will, 
if permitted to do so, return tolheir cool stables, and repose quietly 
for hours, free alike from the troublesome attacks of flies and the 
exhausting effects of the mid-day sun. 
Good milking is no insignificent operation. Sullen, dilatory 
movements yield but disappointment and dissatisfaction; but 
when performed with cheerful alacrity, the proceeds bring remu¬ 
nerative results. All possible precaution should be observed dur¬ 
ing the process, to prevent the falling of dust from the cow into the 
pail; and to remove any such, the milk should be strained as 
soon as practicable, so that the rising of the cream may not be re¬ 
tarded. 
If cheese of the best quality is to be made, the rennet may 
be immediately added to the milk ; the quantity depending upon 
the strength previously ascertained. When it shall become firm 
enough to cut, it should be carefully done; and when the whey 
rises, some may be dipped off by laying a strainer thereon, and af¬ 
ter warming, return it again, cutting and stirring very carefully at 
first, but continuing to warm, cut and agitate the mass, until after 
a little time, there is less danger of injury from hurry, and the process 
of warming may be expedited somewhat, until it becomes suffici¬ 
ently firm to squeak between the teeth by chewdng. Then salt 
with eight ounces to twenty pounds of curd, thoroughly mixing, 
and it is ready^for the hoop and press, from which it should be 
removed in a few hours and turned, using another strainer, 
thoroughly wet in cold water. 
At the next milking, the same process may be repeated, if the 
