272 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
shelves about a half million of pounds. It was placed on 
shelves on each side of the store-house, extending from the 
floor to the ceiling. No samples shown me were in boxes, al¬ 
though the firm, I was told, dealt in New York factory cheese 
to some extent. With a climate so favorable for the produc¬ 
tion of good milk, and especially for the curing and keeping of 
cheese, I should expect California to be able to excel in the 
finer “fancy grades.” Indeed, I know of no region having a 
temperature so admirably adapted to the production of clean, 
sweet-flavored dairy products as the coast range of California. 
Influence of Climate upon Dairy Products .—The importance of 
a moderate, uniform temperature for the manufacture of choice 
dairy goods, can not be over estimated. Much of the butter 
and cheese made in the middle and eastern states during hot 
weather, is more or less affected in flavor on account of the 
* _ 
overheated condition of milk as it comes from the cow. The 
driving of cows from the pafture to the stable when the tem¬ 
perature is from 90 to 100 deg., has a tendency to overheat and 
injure the milk of such cows before it is drawn, and it is ex¬ 
tremely difficult to collect a herd together during the intense 
heat of our summers without over-exercising some of the ani¬ 
mals to that extent that the milk will be feverish, and unsuited 
to the manufacture of fine flavored goods. Add to this the 
difficulty of making and keeping dairy products in a tempera¬ 
ture not above 70 deg., when the temperature of the atmosphere 
is above 90 deg., and it will be seen why such vast quantities of 
butter and cheese made during hot weather are condemned as 
ordinary, inferior, and positively bad. 
The summer of 1370, as compared with the season of 1869, 
practically illustrates my position. The season of 1869 was 
unusually cool and even in temperature, and at no time in the 
history of dairying has the aggregate annual cheese product 
proved to be of so uniform good flavor. The English shippers 
and cheese mongers were very greatly astonished at the 
marked improvement in the flavor of American cheese that 
year, and many attributed it to the progress which had been 
