444 
STATE AGEICULTURAL SOCIETY. 
butter is washed in an oval tub, unpainted, and after being washed is worked 
upon two thin wooden paddles. 
The cream and milk for the royal tables are put in small tin cans with 
covers, and these again are placed in a larger tin receptacle with cover, 
when they are sent away to the Palace, either to London or the Castle, as 
the case may be, where the Queen is staying. The butter and milk had a 
purity and sweetness of flavor that could not be surpassed. 
CLEANLINESS. TIN PAILS FOR MILKING. 
In new sections where the dairy is being established, it is important to 
start with correct principles. The old districts have much to unlearn, and 
unless they speedily change some of their practices, they will be outdone by 
the new districts which are making greater exertions for success. The old 
wooden pail as a milk pail is a nuisance, and its use entails thousands of 
dollars loss to the dairy interest. I urged the use of tin pails for milking at 
our Convention, more than three years ago, and suggested how they should 
be made. They should have concave bottoms with no sharp corners where 
milk can lodge and be difficult to cleanse. They should have a narrow rim 
upon the top turning over so as to slip down nicely, fitting into a wooden 
pail, which should encase it for protection. Every factory should urge upon 
its patrons, the use of the tin dairy pails. It is just now beginning to be 
adopted in the old districts, and must come into general use, because it is 
so difficult to keep wooden pails clean, that even the most scrupulously neat 
often fail to do so. It is wonderful what a small quantity of ferment, will 
taint a large quantity of milk. The accumulation of old and decomposed 
particles about the sides and corners of a wooden pail, communicates its 
poison to the good milk and sets it into a ferment, which the cheese maker 
is often unable to control. Painted pails are objectionable because the 
paint imparts its taint and poison to the cheese. 
I have alluded to cleanliness in milking and about the dairy, as an import¬ 
ant element in securing good flavor in cheese, and it cannot be urged too 
strongly upon your attention. The feeding of swine at factories, unless far 
removed from the buildings, cannot be recommended. Some of our new 
factories in Oneida have entirely banished them from the premises, and the 
whey is taken home by patrons. I have seen some of these factories,, where 
everything is kept sweet and clean, both at the factory and among patrons, 
and the cheese made is becoming noted for its delicate flavor. These ques¬ 
tions are just beginning to be understood and appreciated by dairymen, and 
you will do well to profit by that which we have been so long in learning. 
RECENT IMPROVEMENTS IN FACTORY BUILDINGS, &C. 
In the arrangement and fitting up of factories, some important improve¬ 
ments are now being introduced. Substitutes for steam engine and boiler 
are being tested. One of the devices recently brought out, is an arrange¬ 
ment of gas pipe set in a furnace, upon which the fire comes in direct contact, 
