EXHIBITION OF 1868. 
447 
the sides of the mountains in wooden gutters or troughs. Threads are placed 
in the gutters, upon which the sugar adheres, as the watery portions pass off 
in evaporation. 
It must be evident that the source of income from the dairy would be very 
much increased could some practical and inexpensive method be invented to 
take this article from the whey. Whether evaporating pans could be con¬ 
structed, and heat used profitably in securing this object is a question for in¬ 
vestigation ; and it seems to me that agricultural societies might profitably 
employ some chemist to make the proper experiments. If every factory 
would contribute fifty cents each, good talent could be secured for such an 
investigation, and a report upon it, even if it amounted to nothing practical, 
would in many ways be valuable to science. 
SOME OF THE PRINCIPLES TO BE OBSERVED IN CHEESE MAKING. 
In summing up the question of cheese manufacture, I have only time to 
notice some of the leading principles that are essential to success. And the 
first is good clean milk from healthy cows, well fed and well cared for. 2d. 
Studying the condition of the milk, and understanding that condition before 
operations commence. 3d. Setting the milk to coagulate at a temperature 
from 72® to 82®. 4th. In subsequent operations increasing temperature 
slowly and on no account raising it above 98® to 100®. 6th. Drawing the 
whey early at the commencement of any perceptible acidity. 6th. Exposing 
the curd to the atmosphere, and allowing it to fully perfect its acidity after 
the whey is drawn. 7tb. Putting to press before salting, at a temperature 
of 60® to 65®. 8th. Grinding in a curd mill, and then salting. 
BUTTER MAKING. 
I fear I have detained you too long, but my address would seem incomplete 
without a brief reference to butter making. It has always seemed extraordi¬ 
nary to me that there are so few good butter makers in the country, when 
the article enters into such large and universal consumption, and when there 
is such a great desire on the part of consumers to obtain that which is good. 
Butter making is not so difficult as cheese making. Any one can make 
good butter that is neat and cleanly, by understanding and practicing a few 
principles. The greatest mystery about it is, to know how to set the milk 
and get up the cream properly. Cream that rises in uneven temperatures, 
in bad atmosphere.^, where it can absorb the gases from decaying vegetable 
or the many intolerable stenches often in the neighborhood of the milk room 
cannot be expected to make good butter, though churned and packed hy an 
angel. We make a great deal of poor butter in New York; it is sold under 
the name of grease. I suppose there^may be occasionally a lilile poor butter 
made in Wisconsin. At the Belvidere Convention, last winter, they told 
me eome bad butter was made in Illinois; I have tasted a vast deal of it 
wherever I have traveled—at hotels and upon tables of all classes of people. 
Good butter is a luxury, poor butter an unmitigated nuisance. 
