PRACTICAL PAPERS—SUGGESTIONS TO DAIRYMEN. 201 
By adding 75 per cent, of water you bring it back to the 
original consistency, and most people who have weak stom¬ 
achs, and cannot bear pure milk, prefer watering it themselves, 
to suit their taste, than to have this operation performed by 
the milk-dealer. 
Elgin condensed milk, when used for tea or coffee, is not to 
be readily distinguished from pure fresh milk. Then it makes 
a nice dressing for various kinds of food, and, on the whole, is 
a great boon in these days to city consumers. 
Well, I looked into the manufacture, and made some figures 
of my own to determine the profits. The milk is put up in 
cans holding one pound each, and is sold at the factory at 
$3.50 per dozen cans, which is a little over 29 cts. per pound. 
Now, if you take two quarts of milk, weighing four pounds, 
and expel 75 per cent, of its water, you have remaining one 
pound of condensed milk. That is, you turn your two quarts 
of milk into a product that is worth 29 cts. or 141-2 cts. per 
quart. 
I do not know the cost of manufacture, but if we assume 
that 4 1-2 cts. per quart will cover all expenses, and this 
doubtless is much too large an estimate, we have 10 cts. per 
quart that may be realized by the dairy farmer for his milk. 
In other words, the dairy farmer would realize more money 
by turning his product into condensed milk, than to make it 
into cheese at 40 cts. per pound. Thus I could see that our 
western friends knew '^hat they were about. 
CURING ROOMS. 
There is nothing more satisfactorily established than the fact 
that an even temperature of about 70 ® , is the one best suited 
for curing cheese, so that clean, delicate flavor may be secured. 
And the best means of procuring this temperature in the cur¬ 
ing rooms has occupied more or less attention. The result of 
recent experiments has demonstrated that a low, even tempera¬ 
ture may be secured by means of subterranean ducts. By lo¬ 
cating buildings on a side hill and by laying large tile pipe 
under ground, and arranging so as to communicate with the 
